Seems that good ole Punxsutawney Phil got it right. That adorable little varmint predicted six more weeks of winter and I for one believe him. Winter is not done with us yet, so it is probably a good thing to keep those soup recipes coming. Nothing better than a big bowl of steaming hot soup to warm you up while the snow is falling and the wind is howling outside. This Curried Butternut Winter Soup is just the ticket! Velvety smooth, it features a combination of butternut squash, leeks and potatoes with a bit of hot and spicy curry to give it just the right amount of kick. Its beautiful golden hue will remind you that it won’t be too much longer until these grey skies give way to longer sunny days.
Butternut Squash, with its thin, easily peelable skin, is one of the most hassle-free of the winter squashes to work with. It has a sweet and nutty taste that is similar to pumpkin. Technically a fruit, it is often thought of and prepared as a vegetable and really packs a nutritional punch. It is high if Vitamins C, A & E as well as that wonderful antioxidant beta-carotene. It is high in fiber, manganese, magnesium and potassium. So there you have it, great taste and great health benefits. Go out and get yourself some Butternut Squash today and get started on a big pot of this Curried Butternut Winter Soup. Once you’ve tucked in to a nice hot bowl of it and are all warm and cozy it will be much easier to convince yourself that six more weeks isn’t really that long at all…
Curried Butternut Winter Soup
recipe adapted from: Kristine’s Kitchen
- 2 Tablespoons butter
- 5 cups (1/2-inch) cubed peeled butternut squash (about 1½ pounds)
- 2 cups (1/2-inch) cubed peeled russet potato (about 12 ounces)
- 1 tsp. kosher salt
- ½ tsp. freshly ground black pepper
- 2 cups sliced leek (about 2 medium)
- 4 cups low sodium chicken broth (can sub. in vegetable broth if you prefer)
- 1/4 tsp. cayenne pepper
- 1/2 tsp. hot curry powder (feel free to substitute a mild curry powder if you have tender taste-buds – but we like it hot & spicy!)
- 1 cup half-and-half
- Freshly ground black pepper and/or chopped chives, for serving
Melt butter in a large Dutch oven over medium-high heat. Add squash, potato, salt, and pepper to pan; saute 3 minutes. Add leek; saute 1 minute. Stir in broth. Add cayenne pepper and hot curry powder. Stir to combine. Bring to a boil. Reduce heat, and simmer 20 minutes or until potato is tender, stirring occasionally. Remove from heat.
Using an immersion blender, puree soup until smooth. (Alternatively, the soup may be pureed in batches in a blender.)
Stir in half-and-half and keep warm until you are ready to serve. Top with additional cayenne pepper and chives if desired.
Curried Butternut Winter Soup brought to you by: Runcible Eats (www.leaandjay.com)