Friday, September 27, 2013

Curried Butternut Squash Soup

Hey, I warned you to be prepared for an overload of squash now that fall is upon us, so you can't say you didn't see this one coming!

I used up another butternut squash that I bought at Whole Foods last weekend (they were 50 cents a pound!) in this super velvety, spicy, and comforting soup. I'd been day-dreaming up this soup during class all week, and I'm happy to say that it exceeded my expectations for a filling fall meal. I added red lentils to the soup to bump up the protein and fiber content so that it stuck with me a little longer without changing the gorgeous color of the butternut squash. I garnished the soup with plain greek yogurt, green onions, and butternut squash seeds that I tossed in curry powder, cumin, salt, and pepper, and roasted at 400 F until golden brown.

Curried Butternut Squash Soup


  • 1 yellow onion, chopped
  • 2 cloves garlic, chopped
  • 2 tablespoons fresh ginger, chopped
  • 1 tablespoon olive oil
  • 1 medium butternut squash, peeled and diced (you can usually find pre-peeled and diced butternut squash in the produce section this time of year)
  • 1 teaspoon ground cumin
  • 1 tablespoon curry powder
  • 1 cup red lentils
  • 4 cups vegetable broth
  • 1 cup milk (dairy or non-dairy alternative)
  • juice of 1/2 a lime
  • salt and pepper


  1. In a large pot, heat the olive oil over medium heat. 
  2. Add the onion, garlic, and ginger. Saute until the onion is translucent, 5-7 minutes.
  3. Add the butternut squash, curry powder, and cumin. Cook for a minute or so, until the spices are fragrant.
  4. Stir in the lentils and vegetable broth. Turn the heat to high and bring to a boil, then reduce to low, cover, and simmer for about 20 minutes, until the lentils and squash are tender.
  5. Blend the soup until smooth in a blender, in batches if needed. Stir in the milk and lime juice, then season to taste with salt and pepper.

As for news these days, I've got some pretty exciting stuff to share. I've just been accepted into the Bachelor's of Science Degree program in Culinary Nutrition! That means that I will be awarded with my Associate's Degree in Culinary Arts at the end of November and will start work towards my Bachelor's in December. I'm super excited! My first classes for next term:
Lifespan Nutrition
Intro to General and Organic Chemistry
Medical Food Service Management
Vegetarian Cuisine (culinary lab)

It should be a difficult course load, but fun to finally study what I'm really here for; I'm definitely up for the challenge!

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