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Ingredients for Average Betty’s Butternut Squash Soup:
1 medium butternut squash (seeds removed and reserved for roasting)
1 1/4 cup chopped sweet onion
1/2 cup chopped red bell pepper
1/2 cup chopped carrot
2-3 garlic cloves chopped
3/4 tsp Madras curry powder (up to 2 tsp depending on taste)
1/4 cup half n’ half or light cream
3 cups low-sodium chicken broth (more or less depending on consistency of soup desired)
Betty’s favorite curry powder is Sun Brand Madras Curry Powder.
Average Betty’s Optional Ingredients:
cilantro leaves (purée in for a different twist or just a sprig for garnish)
fresh ginger root (grated, about 1/2 tsp)
red or green jalapeño pepper (1 tsp diced if you want it extra spicy)
Start by roasting Butternut squash seeds:
Carefully cut butternut squash in half.
Scoop seeds from cavity.
Clean pulp and fibers from seeds.
Place on a baking sheet, drizzle with olive oil and sprinkle with a little sea salt and pepper.
Bake in a 375(F) oven for 5 minutes.
Stir seeds around. Bake for another 5 – 8 minutes until golden brown and very crispy.
Next, roast the butternut squash:
Drizzle halves of squash with olive oil and sprinkle with a little sea salt and pepper.
Bake in a 375 (F) oven for 35-40 minutes or until tender.
Allow to cool. Cut/scoop squash from peel (approximately 4 cups of squash chunks).
Time to make the soup:
In a large pot, sauté sweet onion, red bell pepper and carrot in extra virgin olive oil until tender. Season with sea salt and black pepper (and optional jalepeño, if desired).
Add garlic and a splash of chicken broth (to protect garlic from burning). Cook a few minutes until gently bubbling (add optional grated ginger, if desired).
Add butternut squash chunks and cover with chicken broth.
Add a few more cracks of black pepper if desired.
Bring to a gentle bubbling. Cook about 5 more minutes.
If you have an immersion blender, use it! Betty doesn’t have one… but she does have a blender! Carefully ladle mixture into blender.
Set blender to lowest setting, put lid on (!) and pulse on lowest speed. Gradually purée; increase speed until inverted tornado forms. Blend until mixture is as smooth as possible. Add a touch more chicken broth while blending if necessary for extra smoothness. Be patient during this step! Take your time; don’t rush it! If you do, you may end up with soup all over your kitchen! Talk about scary.
Return purée to large pot. Add curry powder and stir in.
Add cream and stir in.
Mixture will be silky smooth, thick and delicious. Add additional curry to taste.
Garnish with roasted squash seeds and a dollop of light sour cream. Serve piping hot to 4 – 6 hungry goblins.
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Looking for more soups?
Heart-Healthy Tortilla Soup
Hearty Game Time Chili
Caribbean Black Bean Soup
Creamy Spinach Soup
Link to the The Betty Witch Project video.
Link to the accompanying The Betty Witch Project blog post.
So I overcooked the squash! Ooops! Oh well, turned out pretty good though and now I’d like to make some bread w/it too! Whadayasay? ;-)
Hey Nixy! OH NO!! Sorry to hear about the squash. Glad it still turned out pretty good ;)
I’m working on bread… I haven’t had too much experience with yeast, so I have some things to learn. I want to try this recipe from Mark Bittman. A lot of people have raved about it:
Mark Bittman’s No Knead Bread
Can use coconut milk. Freezes well.
Hey jesapdrake!
Thanks for the tip – I bet that’s a yummy alteration!
Cheers,
Betty
OMG!!! I made some of this today and it was fantabulous! I loved it! I mean I knew it would be good, you’ve never put out a “bad” recipe, but this was eyes rolled back in your head, toes curled, moaning out loud good. And filling too. Trust me this will be on my table Thanksgiving day. Thanks Betty!
OMG, Paul!!! Wow… now that’s what I call a visual! That is so exciting!!!
I am honored to have my little soup share Thanksgiving with you and your family. That is just so cool.
Thanks, Paul!
xo,
Betty
Tried the recipe! Worked awesome!
I added a single Thai chilli instead of a Jalapeño…but left the seeds in….
…half a pint of yoghurt later, it tasted great!
I even set aside some of the ingredients and made a small amount (with no chilli and only a pinch of curry powder) for my 1 year old…he loved it!
Hey, what’s up Doc! I am so happy to hear you tried the soup and even your one year old liked it! Very cool!
I love the changes – the yogurt is probably more traditional with the curry, I am going to have to try that!
I like a spicy soup, but my “test kitchen” preferred it with out the extra spiciness of the pepper and the ginger. I think they both have their merits. That’s the wonderful thing about butternut, it’s such a good base to try different things and I am so happy you shared your variations!
Keep on cookin’!
xo,
Betty
I made this soup and it was so yummy. But being only two of us we had left overs. So the next night i added some chicken and gouda cheese. WOW it was extra yummy! thanks for the recipe!
Hi Krysti B!
I’m so glad you liked the soup and I bet the chicken and gouda were great additions! YUM! Thank you so much for dropping by to share your experience… you are a bona fide food-hacker!
Cheers,
Betty
Hi everyone! Betty here…
Just made this last night! Yummy! I didn’t have a medium sized squash, it was more on the small side. I reduced the onion to about 3/4 cup and the chicken stock to about two cups. The curry to 1/2 teaspoon. Everything else, I left the same. I hope you give this one a try :)
We have made this soup for several guests, and everyone raves about it. I think it is one of the best I have ever tasted. I usually don’t mess with the seeds, and some of my family members don’t care for the hot stuff, so we leave out the hot peppers. Thanks for a great little recipe.
WooHoo! Love to hear that ronnie! So glad you’ve been able to modify the recipe to fit your tastes too!
Cheers,
Betty