This soup is fabulous for fall or winter, but really can be served in any season as long as you can get good quality butternut squash. We had it recently as spring is turning to summer and with a bit of heat from curry powder and some naan and salad on the side, it fit the bill nicely. The spices in this can be changed to suit a number of different cuisines–Mexican chili could replace the curry, for example, and sour cream and minced jalapeno could replace the yogurt and mustard seeds.
1 medium to large butternut squash
1 large or two small sweet potatoes
1 T. neutral oil (such as canola) or olive oil, if you prefer the taste
1 small to medium onion, chopped
2 cloves of garlic, minced
1 quart low-sodium chicken stock (the best I have found is 365 brand from Whole Foods)
2 t. curry powder
1 t. cumin (optional)
cayenne to taste (depending on how hot the curry powder, and how spicy you like your soup)
salt and pepper, to taste
Greek yogurt and mustard seeds, optional for garnish
- Peel and remove the seeds from the squash and cut into chunks of about 1″.
- Heat oil over medium low heat in a pot large enough to comfortably hold the squash and sweet potatoes, add the onion and cook until translucent.
- While the onion is cooking, peel and cut the sweet potato into 1″ chunks (sweet potatoes can discolor so it is best to cut them shortly before adding to the pot).
- When the onion is wilted and translucent, add the garlic, curry powder, cumin (if using) and cayenne and sauté, stirring, for a minute or so.
- Add the butternut squash and sweet potatoes to the pot, giving it a quick stir.
- Pour 3/4 of the chicken stock into the pot and increase the heat to medium high until the contents come to a boil. Reduce the heat to medium-low, cover and simmer until the squash and potatoes are tender.
- Puree the soup with a stick blender or in a blender or food processor, until very smooth.
- Return the soup to the pot if not using a stick blender,.
- Taste for salt and pepper and add more chicken stock if the soup is too thick.
- The soup can be chilled and will keep in the fridge for up to three days.
- When ready to serve, reheat and top with a dollop of yogurt and a sprinkling of mustard seeds.