Pen and Pantry: Creamy Curry Butternut Squash Soup

EDITOR'S NOTE: This is the first recipe column in a new monthly series. 

When I purchased my home in January of the infamous “Year of COVID,” I decided I wasn’t going to let a pandemic stand in the way of my desire to “grow what we eat, and eat what we grow.”

So I started easy. Bedraggled by months of inadvertently, single-handedly “homeschooling” two small children, working remotely and trying to live lean while still eating healthy, I started a small garden. 

Pro tip for new or curious gardeners: Plant squash. Pick a squash, any squash. Most grow easily, quickly and yield a whole bunch of goodness. 

I chose butternut squash, and when it was ready to harvest, I peeled (ugh!), chopped (oof!) and froze (phew!) the veggie chunks for future meals. 

This past spring’s harvest was bigger, brighter and tastier than ever. And I didn’t take it for granted.

When temperatures dropped recently, and it was clear bouts of warm weather were officially shelved for a while, I pulled out a freezer bag full of orange-ish, yellow cubes of sweet, tender squash. I had a hankering for something comforting and savory, and put my pen and pantry to work. 

This creamy, delicious “almost-winter” recipe is the result. Enjoy! 

Creamy Curry Butternut Squash Soup 

This comforting, creamy soup blends the natural sweetness of butternut squash with warming spices like curry and nutmeg, finished with a hint of fresh rosemary. Serves 4.

Ingredients

• 1 (18-20 oz) bag peeled and chopped butternut squash (approx. 4 cups)
• 4 cups water (or vegetable broth for extra flavor)
• 1 tablespoon fresh rosemary, finely chopped (from about 5 sprigs)
• 1 teaspoon minced garlic
• 2 teaspoons ground curry powder (for a stronger flavor)
• 2 teaspoons ground nutmeg 
• 2 teaspoons salt 
• 2 teaspoons black pepper (or to taste)
• ½ cup almond milk (or other milk/cream for desired creaminess)

Instructions

1. Combine ingredients: In a large pot or saucepan, combine the chopped butternut squash, water (or broth), finely chopped rosemary, minced garlic, curry powder, nutmeg, salt and pepper.
2. Boil and simmer: Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low, cover the pot, and let simmer for 15-20 minutes, or until the butternut squash is completely soft and easily pierced with a fork.
3. Blend until smooth: Carefully transfer the hot soup mixture to a blender or food processor. Add the almond milk. Blend until the soup is perfectly smooth and creamy.
   • Tip: If blending hot liquids, be sure to vent the lid and cover it with a kitchen towel to prevent pressure buildup.
4. Adjust and serve: Pour the soup back into the pot and heat gently if needed. Taste and adjust seasonings (salt, pepper, or curry powder) as desired.
5. Garnish: Serve hot. Garnish each bowl with either a small rosemary sprig or a sprinkle of roasted pumpkin seeds (pepitas).

— Heather VanDyke covers northern Ottawa County for the Ottawa News Network. Contact her at hvandyke@ottawanewsnetwork.org.