19 November, 2014
One Pot Winter Squash Soup with Curry Cream
The weather has definitely turned to winter mode. I think that everyone is feeling the effects, even here in Arizona. I no it is nowhere near the cold weather many of you are having right now but for us desert dwellers with thin blood it is cold. And believe me I spent most of my life living in the midwest and I know how bad winter can be. Burr. I love making and eating soup in this weather! I don’t crave comfort foods like casseroles, or meatloaf and mashed potatoes, or macaroni and cheese. To warm myself, fill myself, and nourish myself in the winter with healthy food I go for soup.
Soup has so many healthy and nourishing ingredients, especially if you make it right. Homemade vegetable or bone stock contains so many vitamins and minerals, all while being super easy to make, cheaper than store bought, more flavorful then store bought, and contains no junky fillers. If you haven’t made your own yet then I HIGHLY recommend it. Make a lot and freeze the leftovers so you always have some on hand when you need it.
All of my soup recipes always contain a ton of vegetables. Come to think of it I think most soup recipes usually do. It is really a great way to sneak in vegetables, especially when you puree the soup like I do here. The kids can’t even see them. It is also a great trick to adding more flavor without adding a lot of extra calories.
This recipe was inspired by a night out with the hubby. This soup was our first course and even my husband loved it. The chef gave up his secret ingredient to us which was red kuri squash. I had never heard of it before (and I know a lot about ingredients). I knew instantly that I wanted to search for this thing called red kuri squash and that I wanted to recreate this soup. I honestly thought that it was be a difficult squash to find but I was able to find it at my local health food store pretty easily. I probably saw it a hundred times and never even knew it. If you can’t find red kuri squash then just add another butternut squash or try using acorn squash in its place. Stay warm my friends!
Winter Squash Soup with Curry Cream
Ingredients
- 1 tsp coconut oil
- 1 large yellow onion peeled and diced
- 2-3 pound butternut squash peeled, seeded, and cubed
- 2-3 pound red kuri squash peeled, seeded, and cubed (the skin in tougher so I used a knife to peel)
- 10 cups chicken or vegetable stock homemade preferred
- 1 can -15oz- pumpkin puree not pumpkin pie
- 1 Tbsp salt to taste
- 1 tsp black pepper
- Curry Cream:
- 1 cup raw cashews soaked in water for at least 1 hour then drained
- 2 tsp curry powder
- 1-3 Tbsp water
- toasted pumpkin seeds for garnish
Instructions
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In a large stock pot heat the coconut oil, add the diced onions and saute until translucent (about 5 minutes).
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Add in the butternut squash, kuri squash, and stock.
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Cover with a lid, cook over medium high heat until squash is tender (about 20-30 minutes).
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Meanwhile blend the soaked cashews and curry powder in a blender adding 1 Tbsp of water at a time until smooth and creamy. Set aside.
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Once the squash is cooked add the canned pumpkin, salt, and pepper.
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With an immersion blender puree the soup until smooth.
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Warm through.
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Serve with curry cream and toasted pumpkin seeds.
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Store leftovers in a airtight container in the fridge for up to one week.
Recipe Notes
choose organic ingredients when possible.
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