Back in April, I had periodontal surgery for all four quadrants of my back gums. So, top, bottom, left and right side, all at once. It was a 3 hour procedure and I wasn’t allowed to use those teeth to chew for at least 48 hours. This was after I had my wisdom teeth pulled out back in March. Needless to say I was in a place where I’d rather starve than eat pureed carrots and applesauce for another week. The Fiance, absolutely the sweetest, started looking for soup recipes. We settled on this Curry Roasted Butternut Squash Soup recipe with a few modifications. I can attest that after a week I wasn’t completely sick of it, which is a win as I don’t usually like to eat the same meal twice in a row. In fact it was better the next day having thickened overnight.
The original recipe called for 6 cups of broth, we only have 4 so we substituted with 2 cups of water. This was not the best idea and at first the soup was too watery and didn’t come together. We ended up having to simmer the soup on the stove top for an extra hour. The original recipe also called for a cup of yogurt, which would also have helped thicken the soup. Without the yogurt, 4 cups of broth is enough liquid for a nice thick soup.
- 1 butternut squash
- 2 large or 3 medium onions
- 1 head of garlic
- 4 cups beef broth
- 1 bayleaf
- 1 tsp brown sugar
- 1 tsp curry powder
- 1/2 tsp dried oregano
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- Preheat oven to 350 degrees.
- Cut open the butternut squash and remove the seeds. Peel the onions and quarter. Cut off the top of the whole head of garlic, wrap in aluminum foil and place along with vegetables on a baking sheet. Bake for 45-60 mins or until the squash can be pierced with a fork. Our squash was a touch under ripe and we roasted the vegetables for 80 mins.
- Remove the flesh of the squash and add to a blender or food processor. The cloves of garlic should squeeze out of each sleeve easily, add to the squash along with the roasted onions. Puree the ingredients until smooth, if needed add in 1/4 cup of broth at this point to help the blending process. Transfer all the contents to a large pot.
- To the soup, add the remaining broth, bay leaf, brown sugar, curry, dried oregano, ground cinnamon and ground nutmeg. Bring the soup to a boil and simmer for 10-20 minutes.
Step by Step Photos
Assemble ingredients
Roast vegetables
Puree the vegetables and simmer on stove top to finish
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