Butternut Squash Soup

I have been waiting forever to make this recipe and I was finally able to with my new gift from Santa an immersion blender!!! For those of you who aren't so excited about this nifty little toy, let me explain. Imagine trying to make a delicious recipe like squash soup with the whole process of transferring batch by batch into your blender to get the desired consistency. Imagine slopping squash all over your kitchen and dirtying tons of dishes for the sake of soup. Now imagine one dutch oven, no blender, no extra dishes, and that's what the immersion blender does. Everything stays in the pot and the blender comes to you. Here a picture of my new toy!


This is the same set I got for Christmas!! I haven't been this excited about a toy since I got pooch the good puppy when I was eight.

This recipe was originally inspired by my love for The Atwood Cafe's winter butternut squash soup. My family tries to go there every winter when the windows are up across the street at Macy's. I adapted this recipe from something I found on Food Gawker, it lead me to: Take It and Like It Food blog.

I ended up doubling the recipe so my whole family could enjoy. I also used quite a bit more coconut milk and a touch bit more curry powder. Soups are great because they're pretty easy to experiment with. Feel free to add extra flavors or substitute milk/cream for your liking.

Court's Curry Squash Soup: Remember I doubled this for 4 people
half a squash (used butternut)
olive oil
half an onion
one clove garlic
2 cups/500ml chicken or vegetable stock
1 teaspoon curry powder
1/4 teaspoon cumin
1/4 cup/62ml coconut milk or cream
salt and pepper to taste



Scoop the seeds out of the squash and fill the whole with about 2 tablespoons of butter. Brush the squash with olive oil, and roast it at 350F/180C for 30-40 minutes (until tender and cooked through). I ended up roasting mine for 45.

While the squash is roasting, saute the onions and garlic until soft.

Pour half a cup of the stock in with the squash squash, onions and garlic into your dutch oven and use the immersion blender to puree until smooth.

Add the remaining stock and coconut milk and mix until consistent. Add the spices as indicated, or to taste. Top with a garnish of sour cream and enjoy!