Curried Squash and Orange Soup. Uh Oh.

A cold winter night deserves a hearty bowl of soup to warm your bones.  But not this one.  Unless you want to see what curry would taste like if it were liquid!  This butternut squash-based soup has a distinct Indian flavor.  And smell.  Even my sheitel macher wanted to know what I was cooking before my appointment! I tried telling her it was a soup made with ginger. Yeah, she didn’t buy it. #imsuchaliar #notchinesefood #liquidcurry

The concept of adding citrus to butternut squash soup may seem interesting, but here it adds way too much tang, and the apple cider vinegar also makes it very acidy.  Bottom line? Not worth the effort. My house still smells like curry:(

 

 

Curried Squash and Orange Soup. Uh Oh.
Print Recipe
Servings Prep Time
8 People 30 Minutes
Cook Time
21 Minutes
Servings Prep Time
8 People 30 Minutes
Cook Time
21 Minutes
Curried Squash and Orange Soup. Uh Oh.
Print Recipe
Servings Prep Time
8 People 30 Minutes
Cook Time
21 Minutes
Servings Prep Time
8 People 30 Minutes
Cook Time
21 Minutes
Ingredients
  • 2 Oranges
  • 1.5 tsp Kosher Salt Plus more for tasting
  • 1 Large Yellow onion, diced 3 cups
  • .5 cup olive oil
  • 2 Tbsp Curry Powder Uh oh! Don't do it!!
  • .5 tsp Cayenne This will give the soup a kick. Optional
  • 1 lbs Apples 2 large, peeled and diced
  • 1 lbs Winter Squash like butternut, peeled, and cubed (3 cups)
  • 5 cups Chicken stock
  • 2 Tbsp Honey
  • 1.5 tsp Apple Cider Vinegar
Servings: People
Instructions
  1. Cut away pith of zested oranges. Segment flesh by sliding a knife between membranes to release flesh; reserve. Zest and juice oranges; set aside.
  2. In a large saucepan, over medium heat, sauté onion and oil. Stir in curry powder, 1.5 tsp. salt and cayenne. Cook until onion is translucent, 6 minutes. Add apples, squash, stock, and reserved juice and zest. Bring to a gentle simmer and cook until applies and squash are very tender, about 15 minutes.
  3. Using an immersion blender, puree until smooth.
  4. Stir in honey, vinegar and salt to taste.
  5. Serve garnished with orange segments and pepper.
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