Every winter, my mom would make a Butternut Squash Curry Soup. It was never quite the same each time she made it, but that’s what made it fun. Sometimes it’s with Swiss chard or spinach. Other times, she tossed in carrots or different types of squash. One time, it was so spicy to eat, your nose was running but in that there’s-so-much-flavor-I-can’t-get-enough sort of way. Served piping hot and with a melted, toasty sandwich, with a light salad or alone, this soup always brings me back to a happy place.
Ingredients (serves 4):
- 1/2 onion, diced
- 1½ t minced garlic
- 2 t light olive oil
- 6 c butternut squash, cubed and cooked (I used frozen squash and thawed it)
- 1 c cooked carrots, chopped (optional)
- 1 T curry powder
- 1/8 t cayenne pepper or to taste
- 2-3 c water (you can also use low sodium vegetable stock)
- 4 c chopped baby spinach
- Salt to taste
- In a large pot, saute onions and garlic in oil over medium heat. Once translucent, stir in butternut squash. Cook until tender.
- Add 2 c water and bring to boil. Mix in curry and cayenne pepper. Once at a boil, reduce to a simmer. If you desire a “thinner” consistency, add more water as needed. Simmer for 10 min.
- Remove pan from heat. With an immersion blender, puree the soup.
- Place pot back on low heat and fold in baby spinach into the pureed soup until wilted.
- Cool before serving.
Inspired by the soup my mom makes during the cold weather.