Oh how I cannot wait for Fall. So in honor of the upcoming 1st Day of Fall on Thursday I am going to share with you one of my new favorite soup recipes. My good pal, Mandy Heaston aka Mom on the Go, and I went to Estes Park this summer with our families. While we were there we ate lunch at The Baldpate Inn. This rustic old hotel in the mountains above Estes served the best soup, salad and muffins for lunch. One of their specialties was this incredible Curried Butternut Squash Soup. Mandy and I were so super excited to get this recipe. After much cajoling and needling of our waitress she help true to her owners and would not share the recipe. For some that would be it. Not for me…I have been testing and tasting many butternut squash soup but this one was the closest. Keep in mind, I am using Greek yogurt in lieu of the whipping cream. That way I can fit into my pants for the rest of the fall!
Roasted Curry Butternut Squash Soup
Ingredients
- 1 butternut squash, seeded and chopped into pieces
- 2 large onions, peeled and quartered
- 1 medium head garlic
- 6 cups vegetable broth
- 1 bay leaf
- 1 teaspoon brown sugar
- 1 teaspoon mild curry powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- salt and pepper to taste
- 1 cup whipping cream or Greek yogurt
- 1/4 cup chopped fresh parsley (optional)
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper or aluminum foil.
- Place squash halves and onion onto the prepared baking sheet. Wrap garlic in foil and set with other vegetables.
- Roast in the center of the oven for 45 to 60 minutes, until the squash is tender. Remove from oven and set aside until cool enough to handle.
- In a large stockpot, place squash, onions and garlic. Using a immersion blender, puree until smooth. Add vegetable broth if necessary. Stir in vegetable broth. Season with the bay leaf, brown sugar, curry powder, oregano, cinnamon, nutmeg and salt and pepper to taste. Bring to a boil and simmer gently for 10 minutes. Remove from heat and stir in yogurt. (I sometimes use coconut milk as a twist!)
Quick notes
Feel free to experiment with the milk you use. I use Greek yogurt when I am trying a lighter version, cream to be extra rich and coconut milk for a more complex flavor base. You choose…any option is delicious. Serve with a dollop of whipped cream for extra wow factor!
Number of servings (yield): 6
My rating
As a perfect compliment to this soup serve with this fresh and light salad! Best part is that you make the dressing in a mason jar.
Recipe: Autumn Salad
Ingredients
- Salad:
- 3 cups arugula
- 3 cups spinach
- 1 pear, sliced thin
- roasted pumpkin seeds
- goat cheese
- Vinaigrette:
- 1/2 teaspoon mustard powder,
- 1/2 teaspoon sea salt, and
- 1/2 teaspoon sugar.
- 1 tablespoon rice vinegar
- 1 tablespoon fresh lemon juice.
- 1/4 cup extra virgin olive oil
Instructions
- Place arugula and spinach in a large bowl. Top with pear slices, pumpkin seeds and goat cheese crumbles. Toss with Fall Vinaigrette. Serve immediately.
Number of servings (yield): 6
That was a GREAT soup! Can’t wait to try your version!!! 🙂