This creamy soup will fill your kitchen with autumn-like smells and keep you feeling cozy. The hint of curry and cilantro takes this recipe up a notch, making it a family favourite.
1 medium butternut squash (about 1.125 kg/2 ¼ lb)
5 mL (1 tsp) vegetable oil
1 onion, chopped
2 cloves garlic, minced
10 mL (2 tsp) mild curry powder or paste
750 mL (3 cups) vegetable or chicken broth
30 mL (2 tbsp) chopped fresh cilantro or parsley (optional)
1 mL (¼ tsp) ground black pepper
85 mL (⅓ cup) 0% plain Greek yogurt (optional)
Peel squash using a vegetable peeler. Cut squash in half crosswise, then cut each half in half lengthwise. Remove seeds. Chop squash into equal pieces (about 2.5 cm/1 inch); set aside.
In a soup pot or large saucepan, heat oil over medium heat and add onion, garlic and curry powder. Cook, stirring for about 2 minutes or until starting to soften. Add chopped squash, broth and cilantro, if using. Bring to a boil. Once at a boil, reduce heat to a gentle simmer, cover and cook for about 25 minutes or until squash is very tender.
Remove from heat and let cool slightly. Ladle into the blender in batches and puree soup until smooth. Be sure to hold the lid with a kitchen towel to ensure it doesn’t pop off. Alternatively, use an immersion blender and puree in the pot.
Stir in pepper and serve with a dollop of yogurt if desired.