Curried Butternut Squash and Sweet Potato Soup
When it comes to that time in the year when winter squash are on sale for well under $1/lb., it is difficult to resist making lots of delicious meals from them. Especially with the crisp fall air coming in, everything is perfectly set for bowls of soup made with squash. Delicious, simple, filling, cheap… how can you go wrong with soup?
This creamy concoction combined curry with chunks of cut cucurbita moschata, creating a culinary comfort. How is that for an alliteration? 
By the way, cucurbita moschata is the family of squash that includes butternut.
Curried Butternut Squash
and Sweet Potato Soup
INGREDIENTS
- 1 medium butternut squash
- 1 large sweet potato
- 3 tsp. olive oil
- 1 large onion
- 1 Tbsp. butter or margarine
- 1 Tbsp. curry powder
- 2 tsp. ground ginger
- 3 cups chicken broth
- 2 cups cream or half and half (I like to use fat-free)
- salt and pepper to taste
METHOD
1. peel and cut the squash and sweet potato into 1-inch sized chunks, and place in a baking dish. Drizzle the olive oil over the top, sprinkle with salt and pepper, and toss to mix well. Bake in a 400° oven for about 45 min., taking it out to stir about every 15-20 min.
2. Cut the onion into medium-sized chunks. Melt the butter in a small saucepan, and add the onion, cooking over medium-low heat. Once it is very tender, add the curry powder and ginger. Add the chicken broth, and stir well. You can leave it on low heat while the sweet potato and squash finish cooking.
Note: I recommend using a smaller-sized saucepan, because it requires less butter to keep the onion from sticking. If using a larger pan, you may need to add more butter.
3. Transfer the sweet potatoes and squash, and the chicken broth mixture into a blender or a deep bowl if using an immersion blender. Add the cream/half & half, and blend for at least a full minute or two to make sure it is finely blended.
Seth’s Tip: If using a blender that has white plastic exposed to the soup, you may want to clean it immediately after mixing, because the curry powder can stain easily.
If you would like, you can garnish with a red pepper purée. Simply take a couple of small slices of roasted red pepper, purée in a food processor, and lightly sprinkle over each bowl of soup.
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