Roasted Butternut Squash Soup with Curry: A Cozy Autumn Delight

Autumn is the perfect time to indulge in warm, comforting soups. And what could be more comforting than a creamy, flavorful butternut squash soup with a hint of curry spice? This recipe combines the natural sweetness of roasted butternut squash with the aromatic warmth of curry powder, creating a soup that is both satisfying and incredibly delicious. Roasting the squash deepens its flavor, bringing out its natural sugars and adding a delightful caramelized touch. The curry powder adds a layer of complexity, making this soup anything but ordinary.

This recipe is easy to follow, even for beginner cooks. It requires minimal hands-on time and yields a large batch, perfect for meal prepping or feeding a crowd. The vibrant orange color and inviting aroma will make it a favorite on your fall and winter menu.

## Why This Recipe Works

* **Roasting Enhances Flavor:** Roasting the butternut squash brings out its natural sweetness and adds a caramelized depth that simmering or boiling simply can’t achieve.
* **Curry Adds Complexity:** The curry powder provides a warm, aromatic spice that perfectly complements the sweetness of the squash. You can adjust the amount of curry to suit your taste.
* **Simple Ingredients:** This recipe uses readily available ingredients, making it easy to prepare any time of year (though butternut squash is most flavorful in the fall and winter).
* **Easy to Customize:** The recipe is easily adaptable to different dietary needs and preferences. You can make it vegan, vegetarian, or adjust the spice level to your liking.
* **Freezes Well:** This soup freezes beautifully, making it a great make-ahead meal for busy weeknights.

## Ingredients

* **Butternut Squash:** 1 large (about 2-3 pounds), peeled, seeded, and cubed
* **Olive Oil:** 3 tablespoons, divided
* **Onion:** 1 medium, chopped
* **Garlic:** 2 cloves, minced
* **Curry Powder:** 2-3 teaspoons (adjust to taste)
* **Vegetable Broth:** 6 cups (or chicken broth for a richer flavor)
* **Coconut Milk:** 1 can (13.5 oz), full-fat or light
* **Salt:** To taste
* **Black Pepper:** To taste
* **Optional Garnishes:** Toasted pumpkin seeds, chopped cilantro, a swirl of coconut milk, croutons, a drizzle of chili oil

## Equipment

* Baking Sheet
* Large Pot or Dutch Oven
* Immersion Blender (or regular blender)
* Knife
* Cutting Board
* Measuring Cups and Spoons

## Instructions

### Step 1: Prepare the Butternut Squash

1. **Preheat Oven:** Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup. Parchment paper isn’t essential, but it does prevent the squash from sticking and makes washing the baking sheet much easier.
2. **Prepare the Squash:** Peel the butternut squash using a vegetable peeler. Cut it in half lengthwise and scoop out the seeds. Cut the squash into 1-inch cubes. Uniform cube size will ensure even roasting.
3. **Season the Squash:** Place the cubed squash on the prepared baking sheet. Drizzle with 2 tablespoons of olive oil, salt, and pepper. Toss to coat evenly. Make sure all the squash pieces are lightly coated in oil and seasoning.

### Step 2: Roast the Butternut Squash

1. **Roast:** Roast the butternut squash for 25-30 minutes, or until it’s tender and slightly caramelized. Flip the squash halfway through roasting to ensure even browning. You’ll know it’s done when you can easily pierce a piece with a fork.

### Step 3: Sauté Aromatics

1. **Sauté Onion:** While the squash is roasting, heat the remaining 1 tablespoon of olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and sauté for 5-7 minutes, or until softened and translucent. Stir occasionally to prevent burning.
2. **Add Garlic and Curry:** Add the minced garlic and curry powder to the pot. Cook for 1 minute more, stirring constantly, until fragrant. Be careful not to burn the garlic, as it will turn bitter.

### Step 4: Simmer the Soup

1. **Add Roasted Squash and Broth:** Add the roasted butternut squash and vegetable broth to the pot. Bring to a boil, then reduce heat and simmer for 15 minutes, or until the squash is very tender and easily mashed.

### Step 5: Blend the Soup

1. **Blend:** Use an immersion blender to blend the soup until smooth and creamy. If you don’t have an immersion blender, carefully transfer the soup in batches to a regular blender and blend until smooth. Be cautious when blending hot liquids, as they can splatter. Make sure to vent the blender lid to prevent pressure buildup.

### Step 6: Add Coconut Milk and Season

1. **Stir in Coconut Milk:** Stir in the coconut milk. Heat through gently, but do not boil. Boiling the coconut milk can cause it to separate.
2. **Season to Taste:** Season with salt and pepper to taste. Adjust the curry powder if desired. You can also add a pinch of red pepper flakes for a little heat.

### Step 7: Serve and Garnish

1. **Serve:** Ladle the soup into bowls and garnish with your favorite toppings, such as toasted pumpkin seeds, chopped cilantro, a swirl of coconut milk, croutons, or a drizzle of chili oil.

## Tips for the Best Butternut Squash Soup

* **Choose a Ripe Butternut Squash:** Look for a squash that is heavy for its size and has a deep, even tan color. Avoid squash with blemishes or soft spots.
* **Roast for Maximum Flavor:** Roasting the squash is key to developing a rich, sweet flavor. Don’t skip this step!
* **Adjust the Curry to Your Taste:** The amount of curry powder can be adjusted to suit your preference. Start with less and add more as needed.
* **Use Full-Fat Coconut Milk for Extra Creaminess:** Full-fat coconut milk will result in a richer, creamier soup. However, light coconut milk can be used for a lower-fat option.
* **Don’t Boil the Coconut Milk:** Boiling the coconut milk can cause it to separate, so heat it gently and don’t let it come to a boil.
* **Taste and Adjust Seasoning:** Always taste the soup and adjust the seasoning as needed. Salt, pepper, and curry powder can all be adjusted to your liking.
* **Garnish Generously:** Garnishes add flavor, texture, and visual appeal to the soup. Get creative and use your favorite toppings.

## Variations

* **Spicy Butternut Squash Soup:** Add a pinch of red pepper flakes or a dash of cayenne pepper to the soup for a spicy kick.
* **Apple Butternut Squash Soup:** Add a diced apple to the pot along with the onion for a touch of sweetness and tartness.
* **Ginger Butternut Squash Soup:** Add a knob of grated ginger to the pot along with the garlic for a warm, spicy flavor.
* **Maple Syrup:** Add a tablespoon of maple syrup after blending for an extra touch of sweetness.
* **Vegan Butternut Squash Soup:** This recipe is already naturally vegan, but be sure to use vegetable broth and coconut milk. You can also use a vegan butter alternative to sauté the onion and garlic.
* **Add Protein:** Add cooked chickpeas, lentils, or shredded chicken to the soup for a more substantial meal.

## Serving Suggestions

* **Serve as a starter:** This soup makes a delicious starter for a fall or winter meal.
* **Serve as a light lunch:** Enjoy a bowl of soup with a side salad or a piece of crusty bread for a satisfying lunch.
* **Pair with grilled cheese:** A classic combination! The creamy soup pairs perfectly with a warm grilled cheese sandwich.
* **Serve with roasted vegetables:** Serve the soup alongside roasted vegetables for a complete and healthy meal.
* **Serve with crusty bread:** A simple yet satisfying way to enjoy this soup.

## Storage and Reheating

* **Storage:** Leftover soup can be stored in an airtight container in the refrigerator for up to 3-4 days.
* **Freezing:** The soup can also be frozen for up to 2-3 months. Let the soup cool completely before transferring it to a freezer-safe container. Leave some headspace in the container as the soup will expand when frozen.
* **Reheating:** Reheat the soup on the stovetop over medium heat, stirring occasionally, until heated through. You can also reheat it in the microwave. If the soup is too thick, add a little broth or water to thin it out.

## Nutrition Information (Approximate)

* Calories: Approximately 250-300 per serving (depending on ingredients and serving size)
* Fat: 15-20g
* Carbohydrates: 25-35g
* Protein: 3-5g

*Note: Nutritional information is an estimate and may vary based on specific ingredients and preparation methods.*

## Conclusion

This roasted butternut squash soup with curry is a delicious and comforting dish that is perfect for any occasion. The combination of sweet roasted squash and warm curry spice creates a flavor that is both satisfying and unique. It’s easy to make, customizable, and freezes well, making it a great addition to your recipe repertoire. So, gather your ingredients, preheat your oven, and get ready to enjoy a bowl of cozy autumn goodness!

## Recipe Card

Here’s a printable recipe card for your convenience:

**Roasted Butternut Squash Soup with Curry**

**Prep Time:** 20 minutes
**Cook Time:** 45 minutes
**Total Time:** 1 hour 5 minutes
**Servings:** 6-8 servings

**Ingredients:**

* 1 large butternut squash (2-3 lbs), peeled, seeded, and cubed
* 3 tbsp olive oil, divided
* 1 medium onion, chopped
* 2 cloves garlic, minced
* 2-3 tsp curry powder (to taste)
* 6 cups vegetable broth (or chicken broth)
* 1 can (13.5 oz) coconut milk
* Salt and pepper to taste
* Optional garnishes: Toasted pumpkin seeds, cilantro, coconut milk swirl

**Instructions:**

1. Preheat oven to 400°F (200°C). Toss squash with 2 tbsp olive oil, salt, and pepper.
2. Roast for 25-30 minutes, flipping halfway, until tender and slightly caramelized.
3. Sauté onion in remaining olive oil in a large pot until softened (5-7 minutes).
4. Add garlic and curry powder, cook for 1 minute until fragrant.
5. Add roasted squash and broth. Bring to a boil, then simmer for 15 minutes.
6. Blend until smooth with an immersion blender (or in batches in a regular blender).
7. Stir in coconut milk and heat through gently (do not boil).
8. Season with salt and pepper to taste.
9. Serve garnished with desired toppings.

**Enjoy your delicious and comforting Roasted Butternut Squash Soup with Curry!**