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Curried Butternut Squash Soup

serves 4-6

There's a tendency to add sweet spices to the already sweet butternut squash soup. We prefer the earthy zest of curry powder. This simple twist on a classic could also work as a broth base for a more elaborate soup.


1 large butternut squash, chopped into 1-inch pieces
1/2 medium onion, diced
2 tablespoons unsalted butter
2 tablespoons curry powder
1/2 teaspoon cayenne pepper
4-6 cups low-sodium broth (chicken or vegetable)


prep: 10 minutes
total: 50 minutes


vegetable peeler (or paring knife)
large pot
immersion blender (or blender or food processor)


1. First, cut the butternut squash in two at the intersection of the cylindrical neck and the round base. If the skin is too thick to peel with a vegetable peeler, try standing the neck with the flat cut-end down and slicing downward around the squash with a paring knife. (If the neck is really long, cut into two shorter pieces before doing this.) Peel the skin from the round base and then split it in two lengthwise. Using a spoon, scrape to remove the seeds and fibrous flesh. Cut the squash into 2-inch cubes.

2. Prep the onion. Melt the butter in a large pot over medium heat. Add the onion and cook, stirring occasionally, until it's soft, 4-6 minutes. Sprinkle the curry powder and cayenne over the onions and stir for 2 minutes.

3. Add the squash and 4 cups of the broth. Bring to a boil then reduce to a simmer and cook until the squash is very tender, 20-30 minutes.

4. Using an immersion blender, purée the soup. If the soup is too thick, add more broth to thin it.
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