Moroccan Curry Butternut Squash Soup

To say I love winter squash would be an understatment.   I have a couple of other posts in my fairly new blog about it.  I just love it.  It is so sweet and flavorful.  I could eat it all day and in so many ways. 

A word about squash types.  My favorite is buttercup.  But it is only a tiny margin that seperates it from its cousins, buttercup, acorn and hubbard.  So for the purposes of this recipe, it can be any of them.  In this case I am using up the some of the last of the packets that I froze up in this post.  Which was hubbard, butternut and acorn.   So rather than differentiate (and cause squash is shorter to write than buttercup squash) I will be just saying squash throughout the post.. okay?

Well, I have been looking for a recipe for a squash soup.  I have a certain flavor in mind and have tried a couple store bought and both times it fell miles short.  I want something mildly sweet, spiced, and full of squash flavor.  I posted on a cooking blog I frequent and got a couple of possibles.  One will be an amalgamation of 2-3 different ones to try and get the flavor I want.  And then there is this one….. while it isnt what I was looking for, it is heavenly.  

This recipe is from Prevention RDs website.  I followed a link when I posted for the squash soup recipe.  I did do some mild adapting but not much.  She got it originally from Ginas Weight Watchers Recipes (which I bookmarked thank you very much!!).  Again it isnt the one I was looking for but it is going in The Box!!!  I tried it and yum!  I figured I would be eating it alone.   NOPE both Nik and Aaron love it.  So easy, took 20 minutes and so rich and flavorful.  And my fellow WW people…… a 1 cup serving is only 2 points.  I just about died when I saw that! 

Ingredients
2 cups already cooked mashed squash
1/2 medium onion
3 cloves garlic
1 tsp cumin
1 1/2 tsp garam masala
1 1/2 tsp curry powder
2 cups chicken stock
1 cup light coconut milk
1 tbsp brown sugar
1 tsp sea salt

Cast of characters

Start off by chopping your onion

Then the garlic and mincing them together fine.

In a dutch oven or 6-8 quart stock pot, add some Pam cooking spray and saute the onion and garlic of medium heat until translucent.

Measure out the spices.

And add them to the translucent veggies.  This will be kind of odd looking in the pan and very dry seeming but the heat will release the fragrance and flavors of the spices.


Add the chicken broth.
And then the squash.

And then the coconut  milk.   I had a half a can leftover so woooohooooo one less dirty dish!

Let simmer for about 10 minutes and then attack it with the stick wand to puree the onion and garlic.

Plate it up and take the can and the last few drops can make a pretty presentation.. or a dollop of plain yogurt or sour cream. 

This soup made the house smell so good.  And it was so warm and inviting on my tongue. I really was surprised by the flavor.  I cannot wait to make this again.   I am going to be making my other sweet squash soup in the next few days but I think this soup will be coming out of  The Box atleast one more time in the next couple weeks.  Curry is good food and so is squash. 

Happy Cooking!!

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2 Comments (+add yours?)

  1. Nicole, RD
    Apr 09, 2011 @ 18:49:26

    So glad you liked it! I need to make that again…I almost didn’t recognize the recipe when I saw the pingback! 🙂 Thanks for the link love!

    Reply

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