I love the sweetness of butternut squash, but I always feel as if it needs something to liven it up. In this recipe, curry spices and ginger add heat and make a simple, but very satisfying soup.

In Chinese medicine, squashes are thought to be qi tonics and are prized for their nutritional value. They’re Vitamin A, in the form of beta-carotene, that gives orange vegetables their warm glow and, in fact, 1 cup of butternut squash contains over 400% of the recommended daily allowance of vitamin A. It’s also a great source of vitamin C and potassium.

Brewing up a pot of this nutrient-rich soup is really simple. The most time-consuming part is peeling the butternut squash. I do this with a potato peeler while the squash is still whole, but I have to admit that I try to delegate the task to someone else if I can.

A couple of years ago I blogged about a more complex version of this soup, but the simpler one below has now become a staple in our house. It’s a very flexible recipe and changes every time I make it because it’s easy to add in veggies that are hanging out in the fridge or even small scraps of leftover meat.

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Curried Butternut Squash Soup

Serves 6

Ingredients

• 1 medium onion, finely diced
• 2 tbsp olive oil
• 2 tbsp, chopped ginger
• 3 tbsp madras curry powder (we like Sun Brand)
• 1 butternut squash, peeled and chopped into 1″ chunks
• Approx. 6 cups vegetable stock
• Hot sauce to taste (I think Nando’s Hot Peri-Peri Sauce goes particularly well with this because it reminds of home, but it’s quite expensive! Sriracha works really well too!)

Directions

1. In a large pot sauté the onion in the olive oil over low heat until it is translucent.
2. Add the ginger and continue to sauté for 2 – 3 minutes until fragrant
3. Add the curry powder and stir until thoroughly mixed in.
4. Then add the butternut squash, put a lid on the pan and allow the squash to release its juices over low heat for about 5 minutes.
5. Add enough vegetable stock to cover the squash and turn up the heat to bring to a boil.
6. Once it’s boiling, turn down the heat, replace the lid and let the soup simmer for about 20 minutes until the squash is soft.
7. Using a hand blender puree the soup.
8. Taste for seasoning and add salt, pepper, and some hot sauce if you like to turn up the heat.
9. Serve garnished with toasted almonds or yogurt.