Curried Roasted Butternut Squash Soup

Curried Roasted Butternut Squash Soup

4 servings
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

  • butternut squash
    1
  • olive oil
    1 tbsp
  • kosher salt
  • freshly ground pepper
  • olive oil

    divided

    1 tbsp
  • leek

    sliced and thoroughly rinsed

    1
  • freshly grated ginger
    1 tsp
  • curry powder
    1 tsp
  • vegetable stock

    chicken stock works well, too

    4 c
  • roasted butternut squash

    see above

  • silken tofu
    12 oz
  • kosher salt
    2 tsp
  • freshly ground black pepper
    to taste

Directions

  1. 1

    Preheat the oven to 400 degrees. Line a baking sheet with aluminum foil if desired, for easy clean up.

  2. 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. 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. 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. 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. 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. 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.

Curried Roasted Butternut Squash Soup

Curried Roasted Butternut Squash Soup

70 min4 servings147 cal

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About this Recipe

Craving a bowl of warmth that tastes like a cozy autumn evening? This Curried Roasted Butternut Squash Soup delivers just that, blending rich, earthy flavors with a comforting heat perfect for chasing away the chill.

Why This Soup Works So Well

The magic in this recipe starts with roasting the butternut squash, which intensifies its natural sweetness and adds depth that you simply can't achieve by boiling. This deep flavor is then beautifully complemented by the aromatic notes of curry powder and fresh ginger, while silken tofu whisks in a luxurious, creamy texture without needing any dairy. It's a clever way to build complex flavors and a satisfying mouthfeel.

What to Expect

Prepare for a spoonful of pure comfort. This soup offers a velvety-smooth texture, thanks to the silken tofu and roasted squash, that glides over your palate. You'll taste the distinct sweetness of the roasted squash upfront, quickly followed by the fragrant, savory warmth of curry and a gentle kick from the ginger. It’s a beautifully balanced dish, providing a healthy and incredibly satisfying meal that feels indulgent yet light. The overall experience is one of wholesome richness, perfect for a cozy dinner.

Customization & Variations

This versatile soup is easy to adapt to your preferences. While vegetable stock is called for, feel free to use chicken stock if that's what you have on hand or prefer. For an extra kick, increase the amount of curry powder or ginger to taste, or for less heat, scale back slightly. If you don't have a leek, a small onion can be a suitable, though slightly stronger, substitute. To make it a heartier meal, you could stir in cooked lentils or chickpeas after blending.

Serving & Context

This Curried Roasted Butternut Squash Soup is ideal for a comforting dinner on a brisk evening. Serve it hot with a side of crusty bread for dipping, or a simple green salad to complete your meal.

Frequently Asked Questions