It’s time to dust off your heaviest stock pots and get cooking! Creamy, traditional soups are the perfect, comforting partner to cold autumn evenings.
This is a fun take on a traditional butternut squash soup. The sweetness of the maple syrup cuts the tartness of the apple, and the subtle curry and ginger flavors add such amazing depth of flavors.
Curried Butternut Squash Soup
If you are a Minnesota native, you understand the history and rich heritage of Wild Rice. And you understand that the best recipe for Wild Rice Soup is that of Lunds and Byerly’s, the upscale grocer in the Twin Cities.
- 1 Tbsp coconut or olive oil
- 2 medium shallots (thinly diced)
- 2 cloves garlic, minced
- 6 cups chopped butternut squash (1 small butternut squash yields ~6 cups)
- 1 Granny Smith apple, diced
- 1 pinch each sea salt + black pepper (plus more to taste)
- 1 1/2 Tbsp curry powder
- 1/1/2 Tbsp ginger powder
- 1/4 tsp ground cinnamon
- 1 14-ounce can light coconut milk
- 2 cups vegetable broth
- 2-3 Tbsp maple syrup
- 1-2 tsp chili garlic paste
- Toasted pumpkin seeds, parsley, garlic chili paste for garnish.
Heat a large pot over medium heat.
Once hot, add oil, shallots, and garlic. Sauté for 2 minutes, stirring frequently.
Add butternut squash and season with a pinch each salt and pepper, curry powder, ginger, and ground cinnamon. Stir to coat. Then cover and cook for 4 minutes, stirring occasionally.
Add coconut milk, vegetable broth, maple syrup or coconut sugar, and chili garlic paste (optional – for heat).
Bring to a low boil over medium heat and then reduce heat to low, cover, and simmer for 15 minutes or until butternut squash is fork tender.
Use an immersion blender, or transfer soup to a blender, and purée on high until creamy and smooth. If using a blender, return soup back to pot.
Taste and adjust seasonings, adding more curry powder, salt, or sweetener as needed. Continue cooking for a few more minutes over medium heat.
Serve as is or with garnishes of choice (options above).
Byerly’s Wild Rice Soup
- 6 tablespoons margarine or butter
- 1 tablespoon minced onion
- 1/2 cup Flour
- 3 cups Chicken Broth
- 2 cups cooked wild rice
- 1/2 cup finely grated carrots
- 1/3 cup minced ham OR 1/2 cup shredded cooked chicken
- 3 tablespoons chopped slivered almonds
- 1/2 teaspoon salt
- 1 cup half-and-half
- 2 tablespoons dry sherry, (optional)
- snipped fresh parsley or chives
- In large saucepan, melt margarine; saute onion until tender. Blend in flour; gradually add broth. Cook, stirring constantly, until mixture comes to a boil; boil and stir 1 minute. Stir in rice, carrots, ham or chicken, almonds and salt; simmer about 5 minutes. Blend in half and half and sherry; heat to serving temperature. Garnish with snipped parsley or chives.
- Tip: One-half cup uncooked wild rice=1 1/2 to 2 cups, cooked.
-images via lundsandbyerlys, minimalistbaker