An autumn favourite, butternut squash shines brightest when used as a base for this smooth and creamy soup, infused with a pinch of curry powder and grated ginger, and brings out the flavour of this luscious soul-satisfying soup. Having just purchased two enormous butternut squash, our friend Richard made his delicious Roasted Butternut Squash Soup, elegantly garnished with a drizzle of cream, some herbed croutons and a flurry of fresh black pepper. Beautiful.
Richard's Roasted Butternut Squash Soup with Curry & Ginger
2 onions, chopped
2 cloves garlic, chopped
1 tbsp fresh ginger, peeled and chopped
2 tbsp olive oil
5 cups peeled, seeded and diced butternut squash
2 tbsp mild curry powder
1 tsp dry mustard
5 cups chicken broth
1 tbsp 15% or 35% heavy cream
Salt and pepper
Croutons, for garnish
In a large pot over medium heat, soften the onion, garlic and ginger in the oil. Add the squash, curry powder and mustard. Cook for about 2 minutes. Add the broth and bring to a boil. Cover and simmer over low heat for about 20 minutes or until the squash is tender. In a blender, purée the soup until smooth then return to the pot and season with salt and pepper. Pour the soup into bowls. Garnish with a drizzle of cream, some herbed croutons and a little black pepper.