I feel like I’m late to a party. That’s not the norm for me, as I’m always early everywhere I go. But with only a few days left before the beginning of spring, here I am making Winter Squash Soup!
But it snowed here in Virginia yesterday with a high of 40 and they’re forecasting a high of 72 on Thursday. The weather is all over the place this time of year. And so am I!!!
My husband’s niece Christine recommended this recipe from a cookbook titled Farmer John’s Cookbook, The Real Dirt on Vegetables. I was intrigued by the title so I ordered the cookbook from Amazon and bought it used for $6.96! I love a good deal and I really like this cookbook. I also love the idea of a community supported farm.
Speaking of farms (I guess it’s more like a garden) we bought vegetable seeds last weekend! Time to turn the soil, add the compost, and spread the early spring seeds. We had such fun with our garden last year and I was blessed with the opportunity to blog our homegrown vegetables. We hope to be successful again this year and I’ll start posting our “garden to table” installments again 🙂 Yeah! I love a complete circle. Turn the soil, plant the seed, pick the vegetables and eat the vegetables.
Oops I’ve wandered off base again – back to this delicious soup. The ingredients are simple: butter, scallions, parsley, jalapeno pepper, garlic, butternut squash, chicken stock, whole canned tomatoes, allspice, nutmeg, red curry powder, salt and pepper.
Saute the scallions in melted butter, Add parsley, jalapeno and garlic and cook for a few minutes. Add the squash, stock, tomatoes, allspice, and nutmeg. Cook until the squash is tender then puree with a stick blender. Add the curry powder, salt and pepper. Simmer until heated through. That’s it! This is a seriously easy soup with a rich healthy flavor.
Garnish with fresh parsley, a little hot sauce or plain Greek yogurt if desired.
Curried Winter Squash Soup
(Adapted from a recipe in Farmer John’s Cookbook)
4 tablespoons unsalted butter
1 cup chopped scallions
1/4 cup fresh parsley, chopped
1 jalapeno pepper, seeded, finely chopped
3 cloves garlic, minced
3 pounds butternut squash, peeled, seeded, cubed
4 cups chicken stock
1 14-ounce can whole tomatoes, chopped
1/2 teaspoon ground allspice
pinch of freshly grated nutmeg
2 teaspoon red curry powder
salt
freshly ground black pepper
fresh parsley for garnish
hot sauce and Greek yogurt toppings if desired
Melt the butter in a large Dutch oven over medium heat. Saute the scallions until wilted. Add the parsley, jalapeno and garlic. Cook stirring occasionally for about 5 minutes.
Add the squash, chicken stock, tomatoes, allspice and nutmeg. Bring the soup to a boil. Reduce the heat and simmer, covered, until the squash is very tender, about 45 minutes.
Using an immersion stick blender, process until the mixture is smooth. If you don’t have an immersion blender, transfer the soup to a regular blender in batches. Stir in the curry powder, salt and pepper to taste. Heat the soup thoroughly and serve.
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I have several fun and delicious recipes planned for this weekend. I think I’m getting my cooking mojo back again 🙂 I guess we all get a little tired from time to time. I love trying new recipes, especially when they turn out great. Happy hump day! Thanks so much for stopping by.
Tricia
This soup sounds delicious! I saw cubed butternut squash at Sam's… think we might need a batch of this. Love your yin/yang garnish. Very lovely.<br /><br />I tell you, becoming a grandmother is so emotional, it takes its toll. You will get your energy back soon, I'm bettin'. 😉 I'm off to the airport to pick up my Little Men and their folks today… I'll be using up all
Love this soup as well! Looks delicious. I think I will make this tonight!
Your soup is BEAUTIFUL! I love the elegant design. I'm in awe. Why don't I EVER think to do that? You've inspired me to improve my own presentation now.<br /><br />I'm excited to be gardening again as well. Ok, technically, my husband is gardening and I am anxiously awaiting the fruits of his labors. ha ha. I can hardly wait for the first of the zucchini. (I'm well aware I'
I love it when people make designs in soup, this is gorgeous! We've just had few days of frigid weather, so this is perfect for us right now.
Thank you for this recipe, Trisha. We still have four very large butternut squash from last summer. (Over thirty grew in our tiny plot from heirloom seeds, and they're delicious but I was looking for a new way to serve them.) This looks wonderful. When we were in the British Isles two years ago, I ordered a delicious curried squash dish on the ferry from Scotland to Belfast, but I've
Beautiful soup! I am very excited to be starting my garden. I must have 60 plants in starter cups. Can't wait for all the basil and tomatoes. YUM!