Curried Honeynut Squash Soup
Curried Honeynut Squash Soup
Cortney Smith
4
20 minutes
45 minutes
Soup
If fall had a flavor, this might be it! Honeynut squash brings a naturally sweet, nutty richness to this velvety smooth soup while a drizzle of balsamic glaze adds just the right touch of tangy sweetness. Top it all off with freshly grated white cheddar and you've got a bowl of cozy that's anything but ordinary. Simple ingredients, big flavor and all the warm, comforting feels of fall!
Ingredients
For The Soup
- 2-4 tablespoons oil of choice, as needed
- ½ medium or 1 small honeynut or butternut squash, peeled, seeds removed and diced
- ½ onion, diced
- 2 ribs celery, sliced
- 1 large carrot, diced
- 1 tablespoon fresh ginger, grated
- 2 cloves garlic, minced
- 1-2 tablespoons curry powder
- 3-4 cups chicken or veggie stock
- Salt & Pepper, to taste
For Garnish
- Balsamic glaze, to drizzle
- Aged white cheddar, grated
Directions
- In a stockpot over medium heat, add 2T oil and let heat. Then add the squash, onion, celery and carrot. Let cook until water released and veggies start to soften.
- Then add the garlic, ginger and curry powder and cook 30sec-1 minute, just until fragrant.
- Add 1 cup of stock to the pan, cover, reduce to a high simmer and let cook until all of the veggies are soft, 15-20 minutes.
- Once veggies are soft, transfer to a blender (or use an immersion blender right in the pot). Add enough stock to blend, adding as needed and until your preferred texture is achieved. This is personal preference, so you can add more or less stock than the recipe calls for.
- Once blended, taste for seasoning. If it tastes like it needs a little something you can adjust with more curry powder and add some of the balsamic glaze.
- Serve in a bowl, topped with a drizzle of balsamic glaze and a sprinkle of cheddar. Enjoy!