Butternut Squash Soup
w/ dollop of Greek yogurt, saffron, Hungarian paprika
One of my close friends is a fellow suburban gardener who had a great yield of butternut squash(es) this season. After a few weeks of negotiating our schedules, we met to do a hangout & exchange (I provided ghost & trinidad scorpion chiles). He didn’t initially have the squash, saying he left it in the car – I see the reason why; the thing was HUGE. It weighed out to 6.5 pounds, with a beautiful, vibrant beige hue. Presented in it’s typical engorged peanut shape, the thing was MASSIVE. He told me that it would be enough to utilize in a few different recipes, but one thing was certain – I must make his wife’s prized butternut squash soup. Always a fan of both soup in general and butternut squash soup specifically, I told him to send the recipe. He did, and it didn’t disappoint. While definitely not a traditional summer food, this little bit of autumn hit the spot – especially with the cooling & refreshing dollop of yogurt. Very simple to make, but so comforting and satisfying. Great recommendation, Higgbot. Be sure to thank Mrs. Higgbot for me, too.
- 3 tbsp olive oil
- 1 small onion, roughly chopped
- 4 cloves garlic, roughly chopped
- 3 1/2 lbs butternut squash, peeled & cut into 1 inch cubes
- 5 cups chicken broth
- 3 tbsp, curry leaves
- salt, to taste
- pepper, to taste
- cayenne pepper, to taste
- turmeric, to taste
- 2 tbsp. honey
- plain greek yogurt
- paprika, to taste
- thyme or other herb, minced
- in a 6 quart stockpot, heat oil over medium heat.
- add onions and garlic, saute until soft but not brown (6 to 7 minutes).
- add broth, curry, salt, pepper, cayenne & stir.
- add squash, stir, and bring to a boil.
- reduce heat and simmer until squash is tender (approx 15 minutes)
- remove from heat, stir in honey, and puree with a hand blender
- season with salt if necessary
- ladle into bowls and top (drizzle or small dollop) with greek yogurt, paprika & herbs
- literally slide into the netherworld of sweet, warm deliciousness