CURRY MAPLE BUTTERNUT SQUASH SOUP

BUTTERNUT SQUASH SOUP is just the beginning

My husband Franklin and I were both home on maternity/paternity leave after the birth of our little guy Sutton Grey Williams when my parents came over with a killer butternut squash soup that my stepmother had made. Craving more of it, Franklin came up with his own crazy delicious version. Knowing how amazing a cook he is, I decided to photograph along the way in hopes that the soup was good enough to share with you all. And, well, here we are!

FYI, I am full of it—the soup that is—couldn’t stop eating it.

Print

With ImageWithout Image

CURRY MAPLE BUTTERNUT SQUASH SOUP

Yield: 9

Author: Franklin Williams

Prep time: 10 MinCook time: 1 H & 50 MTotal time: 2 Hour

Ingredients

• Butternut Squash (6 lbs)
• Garlic (3 large cloves, miced)
• Vidalia Onion (1, sliced)
• Carrots (1/3 lb, peeled and chopped)
• Cayenne (1/4 tsp)
• Cinnamon (1 tsp)
• Nutmeg (1/2 tsp)
• Sea Salt (2 tsp)
• Pepper (1/2 tsp)
• Red Curry Paste (1/4 cup)
• Vegetable Stock (4 cups)
• Chicken Stock (4 cups)
• Apple Cider (1 cup)
• Vermont Maple Syrup (2 tbsp)
• Pepitas

KITCHEN ITEMS

• Cutting Board
• Chefs Knife
• 6.5 Quart Stock Pot with Lid
• Immersion Blender or Blender (the blender will give your soup an overall smoother texture)

Instructions

TO PREP YOUR BUTTERNUT SQUASH

1. Preheat your oven to 400°.
2. Cut your butternut squash in half length-wise. Use a spoon to remove all of the seeds in it's center. Use your peeler to remove the skin your butternut squash.
3. On your cutting board, cut your butternut squash into cubes.
4. Coat your butternut squash cubes in olive oil and spread them flat on your baking sheet.
5. Bake for 50 min.

TO MAKE IT FLAVORFUL

1. In your stock pot, on low heat, sweat your onions, garlic, and carrots—about 20 minutes.
2. Add in your cayenne, cinnamon, nutmeg, salt, pepper, red curry paste, and roasted butternut squash. Mix together and cook for 5 minutes.
3. Add your vegetable stock, chicken stock, apple cider, and maple syrup. Let cook over medium heat for 5 minutes.
4. Use your blender (or immersion blender for a more rustic feel) to blend till smooth.
5. Serve in a bowl and top with pepitas.

Did you make this recipe?

Tag @coffeeandchampagne on instagram and hashtag it #coffeeandchampagnekitchen