It’s been so long now do you even remember the curry adventure we began months ago with Basic Chicken Curry? What about the Beef Massaman?
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.
Curry-Spiced Roasted Butternut Squash
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.
Ingredients
- 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
Instructions
- 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.
Nutrition
- 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!
PrintCurry-Spiced Butternut Squash Soup
Ingredients
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
Spice Mix:
- 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
Instructions
- 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.
Notes
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.
Nutrition
- 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.
Curry-Spiced Butternut Squash Soup
Shared on the following Blog Hops:
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Real Food Forager Fat Tuesday
SS&GF Slightly Indulgent Tuesday
Hearth & Soul Hop at Savoring Today
The roasting, spices, proscuitto and sweetness of the butternut is an explosion of flavours. I can imagine the first spoonfull of that soup will be really exciting
Yes, it is Raymund, and all the way to the bottom of the bowl is a discovery of each flavor. 🙂
This looks delish. I’ve had curries that weren’t spicy hot at all (although of course they included plenty of spices – just no chile). Squash of any kind works well in curries, and butternut is particularly nice, I think. Really nice – thanks so much.
Thanks John, I too have had curries that didn’t emphasis heat, but I’ve had several people mention to me they stay away from curry because of a bad experience or the perception they are always spicy. I agree, butternut squash marries nicely with curry. 🙂
Brilliant. I hadn’t thought of curry with butternut squash and now I can’t imagine why! I love that it’s a two for one recipe/idea!
I know what you mean, I love eureka moments that open a world of possibilities like that! Have a great weekend, Betsy. 🙂
I am more of a soup girl, so I would probably be draw to the soup more that the Roasted Butternut squash…
Hi Peachy, if you like soup, you’ll really enjoy the smooth comfort of this simple soup. Thanks for stopping by and commenting, have a great Valentine’s Day!
Two great recipes and some much-needed lessons on curry preparation. Today’s post, as well as your chicken & beef curry posts, have all been pinned. I’ve no idea which I’ll try first but when I get to the butternut squash, I’m heading to Costco. 🙂
Thanks, Judy, for a great series of posts!
The butternut squash already prepared makes it a cinch for sure. Based on your own recipes, John, I think you have an appreciation for fresh, straightforward ingredients so I think you’ll like this a lot. 🙂
Judy – both of these recipes are mouthwatering delicious! I totally agree that making your own curry right in the dish is the best way to go. Your choices, selections and proportions of spices look perfect! I definitely have to give the roasted squash a try. Thanks for these two recipes!
Fabulous combination – curry and butternut squash!! Lately I’ve been researching curries and the incredible range of spices used in different mixes is amazing – I think it would take me at least a year to try them all!!
I agree, Nancy, and that would be one tasty year!
Love this soup Judy and the addition of kale, radish, and prosciutto on top sounds like the perfect dish right now.
Hope you’re having a great weekend!
I am a huge fan of this type of soup. I like what you did with the toppings on it. I bet it gives an extra punch to make the soup even better. Just so happens I have a butternut sitting on my counter.
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I like both ways of serving this wonderful curry-spiced roasted butternut squash, as a side dish or as soup. I love the spices you have used, and the ideas you have shared for how to tweak this recipe to highlight our favourites. I think I might just make a double batch of the roasted squash so I can enjoy it both ways 🙂