Roasting squashes first brings out their rich, deep flavors. This creamy roasted butternut soup – my curried spin on Panera’s Autumn Squash Soup – makes a perfect autumn meal.
This recipe started out as a copycat for Panera’s Butternut Squash Soup, but I’m totally addicted to curry, so I bumped up the spices slightly, added a little extra half-and-half and… Boom! A delicious bowl of Autumn flavor, steeped in a soft blanket of smooth curry. (Sorry… you know I get this way sometimes.)
Curried Butternut Squash Soup
- 1 1/2 teaspoons salt
- 1 teaspoon curry powder
- 3/4 teaspoon cinnamon
- 1/2 teaspoon pepper
- 1/4 teaspoon nutmeg
- 1 small butternut squash seeded & cut into large chunks*
- 1 small sugar pie pumpkin or kuri squash seeded & cut into large chunks*
- 2 tablespoons olive oil
- 1 cup vegetable broth
- 3/4 cup apple cider
- 1 1/2 half-and-half
- 1-2 tablespoons honey
- 1/4 cup pepitas
Preheat oven to 450°,
In a small bowl, mix salt, curry powder, cinnamon, pepper, nutmeg.
Arrange squash chunks on parchment-lined baking tray, flesh side up. Drizzle with olive oil and season with half of the spice mixture. (Set the rest of the spice mix aside for later.)
Roast seasoned squashes in oven for 25-30 minutes, or until flesh is very tender. Let cool.
Scoop cooked squash off of skin and into a large blender pitcher. Pour in cider and broth and blend until very smooth. Discard squash skins.
Pour blended squash mixture into a large, heavy saucepan and heat over medium-low until mixture reaches a low simmer. Add remaining spices, one tablespoon of honey and half-and-half.
Taste and season, adding more honey if desired.
Serve warm. Garnish with pepitas - they give it a nice crunch!
*I used a 44 ounce butternut squash and a 25 ounce kuri squash for the batch I made here, and it turned out perfect.
I probably used a little more curry powder than this recipe calls for in the end, but go easy if you decide to add extra or you will lose that lovely butternut flavor.