By Chef Alli
Spiced Butternut Squash Soup
Ingredients
- 1 Tbs. curry powder
- 1/4 tsp. five spice powder
- 1/4 tsp. cinnamon
- 2 1/2 - 3 lbs butternut squash, peeled, cut in half, seeds rmoved and flesh cut into chunks
- 1 yellow onion, diced
- 2 Granny Smith apples, cored, seeded and diced
- 3 carrots, chunked
- 2 Tbs. packed dark brown sugar
- 1 Tbs. kosher salt
- 1 ts. black pepper
- 1 bay leaf
- 1-2 tsp. freshly grated ginger root
- 3 garlic cloves, smashed and minced
- zest and juice of 1 orange
- 1 1/2 cups chicken or vegetable broth
- Sour cream for garnish
- Pepitas, for garnish
Instructions
Pressure Cooker Method
Place squash, onions, apples, carrots, brown sugar, salt, black pepper, bay leaf, curry powder, five spice powder, cinnamon, ginger, garlic, orange zest, orange juice and broth into pot; lock lid into place and choose high setting for 20 minutes. When timer goes off, perform a quick release to remove all pressure from pressure cooker; remove lid and let soup cool slightly. Use immersion blender to purée soup, or process soup, working in batches, in food processor until smooth. Serve soup garnished with sour cream and a few pepitas, if desired.
Slow Cooker Method
Place squash, onions, apples, carrots, brown sugar, salt, black pepper, bay leaf, curry powder, five spice powder, cinnamon, ginger, garlic, orange zest, orange juice and broth into greased slow cooker; cook on the lowest heat setting for six to seven hours or on high heat setting for three to four hours. Vegetables are done when they are very fork-tender. Use immersion blender to purée soup, or process soup, working in batches, in food processor until smooth. Serve soup garnished with sour cream and a few pepitas, if desired.
Stovetop Method
Place squash, onions, apples, carrots, brown sugar, salt, black pepper, bay leaf, curry powder, five spice powder, cinnamon, ginger, garlic, orange zest, orange juice and broth into Dutch oven. Bring to a boil, then reduce to a simmer and partially cover with lid. Cook for five to six hours until vegetables are very fork-tender. Use immersion blender to purée soup, or process soup, working in batches, in food processor. Serve soup garnished with sour cream and a few pepitas, if desired.
Chef Alli Kitchen Smack!
For easy butternut squash preparation, poke it with a fork ALL over, then pop it in your microwave for 3 1/2 minutes. It will be super easy to peel it and slice it. Then just clean it out, dice it up, and it’s ready for any dish you can dream up!
