Oh, I hope so.
Curry-Spiced Roasted Butternut Squash & Curry-Spiced Butternut Squash Soup is a two-fer, two recipes that can be meshed into one or enjoyed separately, but ultimately inviting you to experiment a little.
To be flexible … deliciously so.
Of course, part of that flexibility is the option to use the curry seasoning you may already have and like. But why not go a little crazy, throw caution to the wind … use the spice mix in the recipe as a guide to really make it your own.
Enhance the playful sweetness of the butternut squash by adding a little more cinnamon.
Kick up the coriander and ginger to accent its natural earthiness with floral notes.
Add a pinch of cayenne and more turmeric if, in your book, ‘curry has to have heat’.
For this recipe, I wanted to try curry without any spice. I know, for some curry without spice would be unthinkable because that is the whole point of eating curry—for the fire in the hole effect—and you just couldn’t imagine it any other way. Or you’ve never had it any other way.
Which is why some avoid curry all together.
The beauty of making your own curry from a collection of individual spices gives you the power to highlight the spices you like and minimize those you do not. We start with Curry-Spiced Roasted Butternut Squash, which can be served as a side dish all on its own, or immediately turned into Curry-Spiced Butternut Squash Soup. Roasting the spices with the squash adds subtle complexity to the soup where more of the same spice mix is added until it is curry-spiced just the way you like it.
Are the garnishes important?
I believe so, but I happen to think texture is as important as flavor to any dish. The bite of radish and earthy kale bring freshness (I use purple kale whenever I can find it), while the crisp prosciutto adds an extra touch of salt to enhance every flavor you have layered in one bowl of soup. Warming notes of cinnamon and ginger balance the bright accents of coriander and cardamom in this recipe, though roasted butternut squash is still the main attraction. Coconut milk and turmeric are like an old friend to curry lovers, delivering a comforting, creamy finish.Print
Curry-Spiced Roasted Butternut Squash
The natural sugars in butternut squash caramelize when roasted in the oven. Curry spice brings a savory balance to the sweet squash.
- 4 cups butternut squash — (about 2 lbs) cut into 1 inch cubes
- 3 tablespoons coconut oil — melted
- 1 1/2 teaspoons cardamom — ground
- 1 1/2 teaspoons coriander — ground
- 3/4 teaspoon ginger — ground
- 3/4 teaspoon cinnamon — ground
- 1/2 teaspoon turmeric — ground
- salt and pepper — to taste
- butter — for garnish
- Preheat oven to 400°. Toss butternut squash with coconut oil in a large mixing bowl until well coated. Mix spices in a small bowl, then sprinkle the spice mix over butternut squash and toss to coat the squash.
- Spread squash on a parchment-lined rimmed baking sheet and roast for about 30 minutes, or until squash is fork tender and lightly browned in spots. Stir once or twice while roasting.
- Remove from oven and transfer to a shallow bowl, toss with salt and pepper as desired. Top with a couple pads of butter and serve hot.
- Serving Size: Serves 4-6
Wondering how to peel butternut squash? Check out this video from Simply Recipes or look for the 2 lb container of peeled and cubed butternut squash at Costco while seasonal supplies last!Print
Curry-Spiced Butternut Squash Soup
For the Garnish:
- 2 tablespoons extra virgin olive oil
- 4 slices prosciutto or bacon — chopped and browned
- 1 large radish — sliced very thin
- 2 small kale leaves — tender part of leaf chopped
- 1/2 teaspoon cardamom — ground
- 1/2 teaspoon coriander — ground
- 1/4 teaspoon ginger — ground
- 1/4 teaspoon turmeric
- 1/4 teaspoon cinnamon
For the Soup:
- 4 cups Curry-Spiced Roasted Butternut Squash Recipe
- 3/4 cup leeks — chopped and rinsed
- 2 cloves garlic — minced
- 1 teaspoon fresh ginger — minced
- 3/4 cup chicken stock
- 1 cup coconut milk
- 1/2 teaspoon salt
- 1/4 teaspoon white pepper
- Brown prosciutto in olive oil over medium-low heat until crisp. Drain on a paper towel lined plate and set aside with other prepared garnishes. Prepare spice mix.
- In the same skillet the prosciutto was cooked in, add leeks and cook over medium heat, stirring occasionally, until leeks are softened and beginning to brown at the edges. Add garlic and ginger to the skillet, reduce heat to medium-low and continue to cook until garlic and ginger are fragrant, about 2 minutes.
- Add chicken stock to the skillet and stir to loosen any browned bits as stock comes to a simmer (adjust heat back to medium if necessary).
- Pour contents of skillet into a 3-4 quart pot, add butternut squash, coconut milk, salt, and pepper, and bring to a simmer, stirring to combine. Simmer for 2-3 minutes to meld flavors. Taste soup and add spice mix as needed to suit your taste.
- Now is the time to mash, puree, or blend the soup to desired consistency. Our preferred texture is mostly smooth with a few small pieces of squash, so I use a hand held immersion blender right in the pot, though you can use a blender, potato masher, or food processor to accomplish the results you desire. If removing the soup from the pot, do so carefully. Once the consistency is right, return the soup to the pot and bring back to a simmer, adjust spice, salt, and pepper to suit your taste just before serving. More stock or coconut milk can be added to thin soup as well.
- Divide into bowls and garnish with crisp prosciutto, radish, and kale. Serve hot.
Like any soup, this recipe will be slightly different if using less butternut squash than the 4 cups indicated or a store-bought curry powder. If making the soup from leftovers from the roasted butternut squash recipe, simply measure the squash and adjust the remaining ingredients accordingly. This will decrease the number of servings, but that often works as a single lunch the next day.
Extra note about leeks: The best way to wash all the dirt and sand out of leeks is to chop them before washing them, then use your fingers to separate the smaller pieces while running cold water over the leeks to rinse well.
- Serving Size: Serves 4 as a light meal or a first course.
Note: Already free from gluten and dairy, this recipe can easily be made vegetarian or vegan with the substitution of vegetable stock and eliminating the prosciutto and butter.
Shared on the following Blog Hops:
The Nourishing Gourmet Pennywise Platter Thursday
Real Food Whole Health Fresh Bites Friday
Real Food Forager Fat Tuesday
SS&GF Slightly Indulgent Tuesday
Hearth & Soul Hop at Savoring Today