With the weather fluctuating between fall and summer, I have managed to find the best of both worlds. While heading into butternut squash territory might be a very fall thing to do, adding spices like turmeric to fend off colds, cayenne to boost the heat and using the fresh squash before the complete transition to root vegetables helped this soup keep its summer colors. Regardless of season, the soup is based in comfort. Before the fresh produce we crave in the warm weather is seemingly cast aside in favor of soul-warming, heavy dishes, I thought a thick warm soup made with squash could fend off the heavier stuff for a moment longer. It’s a polite overture to fall, but not an overt welcome present. It’s flavor stance is simple and rustic with earthy tones of turmeric. The vegetables stand up well to a simmer, but don’t take too long to soften, making this a very easy soup to make, with tons of flavor rewards.
Ingredients:
- 2 tablespoons olive oil
- 1 small onion, chopped
- 1 celery stalk, chopped
- 1 medium carrot, chopped
- 1 sweet potato, peeled and chopped
- 1 medium butternut squash, peeled, seeded and cubed
- 1 container (32 ounces) vegetable or chicken stock (I used vegetable)
- salt to taste
- pepper to taste
- 1 heaping tablespoon curry
- 1 heaping teaspoon turmeric
- 1 teaspoon marjoram
- 1/2 teaspoon cayenne pepper
Directions:
Pour the olive oil in a deep pot and cook the onion, celery, carrot, potatoes, and squash 5 minutes, or until lightly browned. Pour in the spices and let cook until you can smell them, about a minute, stirring all the while. Pour in enough of the chicken stock to cover vegetables, usually the whole container. Bring to a boil. Reduce heat to low, cover pot, and simmer 40 minutes, or until all vegetables are tender.
Using an immersion blender or transferring the soup to a blender, blend until smooth. Return to pot, and mix in any remaining stock or water to attain desired consistency. Season with salt and pepper.
This looks absolutely wonderful! I love sweet potato and pureed soups like this. I will save this and definitely give it a try.
Thanks so much, Anneli! It’s so easy to make too. I appreciate your comment!
Hmmm I can imagine the smell of that soup! I love butternut squash (is it me, or did you write sweet potato twice instead of butternut squash?), and it sounds like a perfect, warming combination of flavors! It will definitely be an inspiration for the soups I will be making in the next weeks and months!
Thanks, Darya. I fixed the error. Ha! I left out the main ingredient. I really made the soup because the change in weather has left me with a cold and I had to do something for myself to feel better. I’m on a deadline at work and there’s just no time to be sick. The spices made all the difference.
I hope you get better (make a mixture of turmeric, honey, and lemon juice, pour hot water over it, or just suck on the mixture – it is a bit gross – but so helpful if you have a cold)! Good luck with the work, and enjoy the soups! The weather here is still quite nice and sunny, so I am trying to make the summer last as long as possible, avoiding squashes and apples and enjoying the last overripe tomatoes and eggplants. It won’t last though, so I must eventually get used to the idea!
Thanks, darya. You are too sweet. I feel better just knowing that the weekend is here! I will definitely try you enticing combo.
Um . . . yum? This soup screams fall to me, in all the best ways. Also your photos are incredible, as always. Wonder how it would taste with some toasted cumin seeds on top.
Thanks, David! What a great idea! I think I’ll do that next time. The soup does scream fall, but I’m still in denial. It’s a polite overture to fall, not a complete welcome.
Gorgeous -the colours of autumn in a bowl!
Thank you, Chica. I’m getting used to the idea.
Butternut squash season is here! Your soup recipe is very inviting. I will have to make this soon.
You will love it!
Sounds good, and lovely photo of the curry powder leading off the post. Ken
Thanks so much. I think spices are so beautiful on top of enhancing a meal!
This sounds so lovely. I made butternut squash soup last night and I’m now upset with myself for not just looking online and making this one instead (I kinda made up a recipe. It worked alright, put some apple cider vinegar in there, which I really liked.) I was wondering, do you think buttermilk would work well in here as well?
Aw Thanks. Yes, buttermilk would add a really rich flavor. So glad you made some good soup too.
Such a beautiful soup, Amanda! The flavors all sound appealing – I’m such a fan of curry spices – and with fall’s arrival I’m craving soup almost everyday. I can’t wait to make this one! And I love your pictures of the spices, as well.
Thanks so much, Hannah. I always love hearing from you as you’re recipes are such an inspiration for me. I hope you are living your new house and that you make many wonderful soups there!
Another keeper. I will make this very soon. Your love of spice and your eye for beautiful dishes are what makes your recipes so special. Your pictures are amazing! Think it might run in the family.
Thank you! I actually think you’d love this. I remember reading Gwen curry for the first time with your and Janna. It’s definitely a family trait down the female line.