Sprung At Last

  • The Divorce
  • The Dating
  • Teen Tales
  • Dog Days
  • A Long Story
  • Cooking
You are here: Home / The Joy of Cooking / Curried Butternut Squash Soup

Curried Butternut Squash Soup

03.09.2013 by J. Doe // 7 Comments

If you're new here, you may want to subscribe to my RSS feed. Thanks for visiting!

With the merciful end of the legal bills, and generous scholarship for The Child, the financial crunch starts to ease … so much so, that in February, she and I attend an antique show. The Child ingratiates herself with a vendor selling antique radios, and somehow persuades them to sell her a 1951 Capeheart model, still functional, for $5. She lugs it from booth to booth, proudly, all afternoon.

I pick up a much lighter-weight, but more expensive, vintage Elizabeth David French cookbook.

On getting it home, I decide I’m not really that excited about the cookbook, but I am suddenly excited about cookbooks in general. Specifically, the idea of new cookbooks. So, a few days later, I head off to the used book store, where I pick up a baking book. And then a week or two later, I go back and get another one.

Then I start looking through all the cookbooks I already have, looking for something. Something new. Something different.

Lots of things sound good enough for me to sticky-note for later, but I don’t want any of them right now.

As I dug further into the cookbooks, I ran across a recipe that I’ve had for ages – but it didn’t come from a cookbook. Instead, it came from the mother of a former friend. I’d forgotten about the recipe, and mostly forgotten about the friend, and so haven’t made it for years. But I used to like it, and it was the first soup I ever made from scratch. Something old, familiar, and oddly comforting.

It’s easy enough to make: Pretty much just simmer the squash and onions until everything is completely soft, then puree the whole thing. An immersion blender would probably work well, but a regular ole blender or food processor work fine too.

Tart, crunchy apple slices make a nice contrast with the spicy curry and smooth soup, but I didn’t have any, so I cut up some crusty old bread into cubes and pretended they were croutons. The absorbed just enough of the liquid to become very tasty, but still with a bit of crunch.

Curried Butternut Squash Soup
 
Print
Prep time
15 mins
Cook time
35 mins
Total time
50 mins
 
Author: Sprung At Last
Serves: 6
Ingredients
  • 4 Tbsp butter
  • 2 cups onion chopped
  • 4-5 tsp curry powder
  • 2 medium butternut squash
  • 3 cups stock
  • 1 cup apple juice
  • Salt and black pepper to taste
  • 1 granny Smith apple, shredded, for garnish
Instructions
  1. Melt butter, add onions and curry, and cook, covered, over low heat until onions are tender.
  2. Peel the squash, scrape out seeds. Chop.
  3. When onions are tender, pour in stock, squash, and apples, and bring to a boil. Lower heat and simmer, partly covered, until squash are tender, 25 minutes.
  4. Strain soup, reserving liquid. Process solids in blender until smooth, adding 1 cup of liquid.
  5. Return soup to pot, add remaining cooking liquid and then apple juice, until soup is desired consistency.
  6. Add salt and pepper to taste. Rewarm and serve.
Wordpress Recipe Plugin by EasyRecipe
3.2.1226

 

This is my contribution to Weekend Cooking, hosted by Beth Fish Reads. Why not swing by and see what other savory delights await?

Categories // The Joy of Cooking Tags // butternut squash, recipes, soup

Comments

  1. Diane (bookchickdi) says

    March 9, 2013 at 7:38 am

    This does sound like a wonderful fall/winter soup

    Reply
  2. Jackie says

    March 9, 2013 at 8:35 am

    YUM!! I haven’t made this in ages either! Sounds like a great idea for a cold weekend.

    Reply
  3. Beth F says

    March 9, 2013 at 12:32 pm

    This sounds so good. I love squash soups. Sadly, I’m always in the mood for a new (or new to me) cookbook. You can’t have too many of them, right?

    Reply
    • J. Doe says

      March 9, 2013 at 12:49 pm

      I don’t think it’s possible to have too many cookbooks. If it is … ssshhh, I don’t want to know!

      Reply
  4. Laurie C says

    March 9, 2013 at 12:57 pm

    Curried soup is about the only way I like butternut squash. Too bad about the apple slices, but it’s good you were able to improvise!

    Reply
  5. Peggy Ann says

    March 9, 2013 at 6:28 pm

    I have never tried any squash soups. It looks so lovely in your photo!

    Reply
  6. Louise says

    March 10, 2013 at 6:18 pm

    This does look wonderful. I especially enjoy squash and pumpkin soups. The curry and apple is a great combination.

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Connect

  • Bluesky
  • Email
  • RSS
  • Substack

Subscribe to hear more from Sprung at Last

Loading

Top Posts & Pages

  • Blueberry Focaccia
  • Rhubarb Sour Cream Muffins
  • Momofuku's Ginger Scallion Sauce
  • Alice Waters' Roast Chicken & Herbs
  • Gilroy Garlic Mac & Cheese

Recent Posts

  • Herbert Hoover’s Sour Cream Cookies
  • Ricotta, Lemon, and Blackberry Muffins
  • Deborah Madison’s Potato and Chickpea Stew
  • Richard Nixon’s Chicken Casserole
  • A Room at the Inn, Part 5

Tag Cloud

apples baking bananas beans biking breakfast candy cheese chicken child support comfort food cookies dating dessert divorce holidays Idaho IVF jdate kitchen disasters marriage match.com meat okcupid orange pasta pets pixels prozac random thoughts recipes reflections Seattle single single parenting snack soup The Alumni The Departed The Foreigner vegan vegetarian vintage recipes weekend cooking Wisconsin

About Me

If you’re just jumping in, you might have some questions, which I’ve tried to answer here.

Legalese

Legal information is here
Web Analytics

Copyright © 2025 · Modern Studio Pro Theme on Genesis Framework · WordPress · Log in