My friend Patty gave me a butternut squash soup recipe I’ve been using for a few years that was ridiculously easy using a slow-cooker. When I saw her recently and mentioned how much I loved it, she said she had a new recipe that she thought was even better. I gave it a try and here it is!
This soup is very easy to make, and has great complexity and depth of flavor, and I added red split lentils for a little extra protein boost. A topping of crispy roasted Brussels sprouts or a side of fresh bread completes the meal. This was a hit with everyone in my family.
Curried Butternut Squash Soup (courtesy of Patty Melvin)
1 onion, chopped
1 head cauliflower, cut into pieces (optional)
2 teaspoons garlic, chopped
1/2 tablespoon fresh ginger, chopped
1-2 tablespoons curry powder
1/2 teaspoon garam masala
salt and pepper to taste (start with 1/2 tsp and 1/4 tsp, respectively)
4-6 cups vegetable broth (or 1 can coconut milk and 3-4 cups water)
1 apple, chopped
1 medium butternut squash, roasted
Cut the squash in half and roast at 375 for 45 min – 1 hour.
While its roasting, saute the onion on medium-high heat in a bit of olive oil in a large stock pot until translucent. Add the cauliflower (if using) and saute for a few minutes.
Add the garlic, ginger, red lentils, garam masala, curry powder and salt/pepper. Saute for 2 minutes, then add the apple and broth/coconut milk. Cover the pot, bring to a boil, then turn down to a simmer for 12 minutes. Add the roasted squash and cook for another 5-10 minutes. Puree in a blender or use an immersion blender.