Curry Butternut Squash Soup

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Hi all! So… I’ve been gone for a while. The spring and summer were stupid busy — long story short, the family and I (finally) moved back to the Boston area after 6 years in Seattle! I am so, so, so happy— not happy, more like borderline rapturous — to be home again. I never, ever want to live outside of New England ever again. Seattle, Washington State, and the whole PNW — you are gorgeous, but you will never be my home.

Being back here is like putting on a warm sweater. Literally. Because it’s fall in New England and that means it’s time for ALL THE CLICHES. And no one does fall cliches better than New England. But this year, I’m all in. Please, give me all the apples, all the cinnamon, all the pumpkin spice EVERYTHING (and I do mean they make EVERYTHING pumpkin spice now) I don’t even care give me ALL OF IT.

So, of course, I made butternut squash soup. But seriously, you should make it too because it’s super easy. And then you can drink it in a coffee mug in a sweater on your porch in the autumn sunlight and watch the leaves change color. Because this soup falls HARD. The only thing that falls hard than this like, a PSL.

Curry Butternut Squash Soup*

Ingredients:

4 cups butternut squash, cut into approx 1” cubes

• 1 shallot, sliced

• 1 TBSP + 1 tsp olive oil, divided

• 1 tbsp each S&P

• 2 cloves garlic, minced

• 1 TBSP curry powder

• 1/2 tsp cinnamon

• 1 cup coconut milk

• 3 cups chicken or veggie broth

• 1 tsp chili crisp oil (optional)

  Instructions:

  1. Preheat oven to 400

  2. Toss butternut squash and shallot together in 1 TBSP olive oil and S&P, then spread in one layer in a baking sheet, then roast for about 20 minutes, until veggies are soft but not burned/colored.

  3. While veggies are baking, sauté garlic in olive oil in a saucepan until aromatic, about 1-2 min. Add curry, cinnamon, and coconut milk, veggie broth, and chili crisp, if using.

  4. Scrap broth mixture into blender, along with baked veggies and blend until smooth. Adjust with more milk, broth, or spice level to taste.

*this makes about 1 large square tupperware of soup (how’s that for exact measurements) so if you want enough to freeze, double this recipe.