Curried Roasted Butternut Squash Soup
Warm up from the autumn chill with this roasted butternut squash soup. Rich in flavor from roasting, with a savory heat from curry and ginger, and a creamy silkiness from silken tofu, it's a healthy way to stay cozy when it's cold outside.
Ingredients
- 1butternut squash
- 1 tablespoonolive oil
- kosher salt
- freshly ground pepper
- 1 tablespoonsolive oil (divided)
- 1leek (sliced and thoroughly rinsed)
- 1 teaspoonfreshly grated ginger
- 1 teaspooncurry powder
- 4 cupsvegetable stock (chicken stock works well, too)
- roasted butternut squash (see above)
- 12 ozsilken tofu
- 2 teaspoonskosher salt (to taste)
- freshly ground black pepper (to taste)
Directions
- 1
Preheat the oven to 400 degrees. Line a baking sheet with aluminum foil if desired, for easy clean up.
- 2
Cut the butternut squash in half and discard the seeds. Place on the baking sheet and brush or drizzle with olive oil. Season with a little salt and pepper. Place in the oven to roast for about 30-40 minutes, or until the squash is tender.
- 3
Remove squash from oven and carefully scoop out the squash with a spoon. This can be done in advance, just keep the roasted squash in a covered container in the refrigerator for up to 4 days.
- 4
Heat the olive oil in a medium sauce pan over medium-low heat. Add the leeks and cook for about 5 minutes. When it starts to wilt, add the ginger and cook for another 5 minutes until the leeks are fully wilted. Stir in the curry powder until fragrant, about 30 seconds.
- 5
Pour in the vegetable stock and bring to a gentle boil. Working in batches, take one half of the heated stock and place in a blender with the roasted butternut squash and blend. Set aside.
- 6
Take the second batch of stock and blend with the silken tofu. Return both batches to the pot and bring to a gentle boil.
- 7
Stir in the salt and pepper, seasoning to taste. Skim off any foam. Cook for about 5 minutes until the soup just begins to thicken. Serve immediately, garnished with some additional sliced leeks.