It’s getting cold outside. Do you know what that means?!?!
Everyone knows this about me, and my sister even pinned this photo and tagged me in it last year. I don’t eat ramen, but you better believe that I’d buy this in a heartbeat and display it proudly in my kitchen.
In case you can’t tell, I love me some soup. Pureed, chunky, spicy, sweet, meaty, brothy, noodle-y, thin, thick, vegetarian, vegan….you get it. I like soup.
I like stew also, though I am honestly not 100% clear on what the difference is excpet that stew is thicker than soup. Except when the soup is thick. Then it’s just thick soup. You can see where my confusion lies.
Pick a word and go with it, people! As long as that word isn’t “STOUP”. Rachel Ray be damned for introducing that word into the lexicon. I will never in my life utter that word out loud.
Remember when I mentioned that I have quite a fondness for winter squashes? Well, I’ve been doing a whole lot of winter squash eating, and recently I felt the urge to make something with it, other than just steaming or roasting it and shoving it in my mouth with just salt.
Clearly, I made soup with it.
You can either roast or steam the butternut, but I much prefer roasting it. Both because it tastes better roasted and because I don’t have to cut the uncooked butternut squash and risk losing a finger in the process.
Curried Butternut Squash Soup
- 1 – 1 1/2 pounds cooked butternut squash
- 6 cups water
- 3 tsp vegetable broth powder
- 1 tsp ginger
- 1 tsp cinnamon
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp salt
- 1 T curry paste
If you are roasting the butternut, you can just toss the whole thing into the oven. Roast it at 425 for about 30-45 minutes, depending on the size. When it is cooled, just scoop the flesh into the soup pot. If steaming it, cut it into cubes, steam until tender and then proceed. You can also just cube it and boil it in the water.
Add the water and all the spices into a large soup pot, and bring to a boil. Using either an immersion blender or a regular blender, puree until really smooth.
That’s it! Enjoy the soup as is, or add in chicken, veggies, beef, beans, whatever your little heart desires.
By my estimations, this is the best curry paste to use. I’ve tried others, and this wins, hands down.
You know it is going to be good when you can’t read what the package says. But red curry paste is all I need to see to be convinced. They have about five different flavors; I’ve tried green curry paste, massaman curry (FANTASTIC), and I’ve got some Panang in my pantry.
If you are lucky enough to have an Asian Food store near you, go now. I got these for $1.50 each, and they will last months. Freeze little cubes on a piece of wax paper and you’ve got single servings for stir fries, etc.
You know what the best part is about butternut squash soup? I mean, other than its ease of preparation, the incredibly creamy and delicious texture, the warming and comforting feeling you get while eating it…yeah, other than all that.
Because I like to pimp my soup. That’s why this butternut soup recipe is so great. You make it and use it as a base, changing the flavors and the add-ins so that, even if you eat it every day for a week (not that I’ve done that, *ahem*), it is never the same soup.
Add in some ginger for a little extra Thai kick. Add some nutritional yeast to give it a cheesy flavor. Add some shrimps and extra water and call it Thai Chowder.
The world is your oyster with this stuff.
For example: Sunday night, I add spinach, broccoli, and shrimp. No extra spices. Yesterday, for lunch, I added carrots, nutritional yeast, and brussels sprouts.
What’s your take on the soup vs. stew debate?
What kind of add-ins and flavorings should I try?