Thursday, November 19, 2009

butternut squash and potato soup!

sorry, ive been so busy with school and work lately, if anyone even reads this still, try my soup recipe, its really delicious!!!

what you need:
-a blender, food processor, or immersion blender

- 2lbs butternut squash
- 2 medium sized potatoes
- 2 small onions
- 1 garlic clove
- 2 tsp curry powder
- 3 tsp salt
- 2 tsp pepper
- 2 tsp paprika
- 3/4 quart of chicken broth
- olive oil
- butter
- 1/2 cup half and half (or heavy cream, or milk, or skip it, i thought it would make it creamier, but i'm not really sure if it really did anything)

so first, preheat the oven to 450*, cut the squash in half, greasy up a pan and drizzle some olive oil over the squash halves. sprinkle some salt and pepper on that shiz too. roast the halves for about 45 min, the pulp should be easily scooped out. i had a meeting to go to and left todd in charge, he let it cook too long, but it still turned out delicious.

while the squash is roasting, peel your two potatoes and boil them in salted water. cook until they're fork-tender. honestly, i made this soup over two days and you don't have to have perfect timing with anything up until this point.

once you've scooped out your squash pulp and your potatoes are boiled, cut up your two onions (a course chop is okay, because you're gonna blend them up after they're cooked), place in a stock pot with melted butter and olive oil already heated in the pan, add curry powder, garlic, salt and pepper. cook until translucent, about 7 min on medium heat.

while thats going put your squash in the blender, add some of the chicken stock so it blends smoothly. pour it into a bowl for future use! do the same with the potatoes. and again with the onions once they're cooked, in totally i used about 3/4 quart of chicken broth, you might need more or less. i didnt have to add any more once the soup was combined.

pour everything back into the pot and stir while it heats up. add the paprika and any salt and pepper to taste. i added a few dashes of cinnamon and the half and half here, but its up to you if you want it.

once its nice and stirred together and hot, serve it up!
i garnished with parsley flakes, sour cream and chili flakes, all optional. its really just delicious on its own.

for the seeds i melted about a tbsp of butter, mixed in some curry powder, paprika, salt and pepper, then tossed the seeds in it and put them on a baking sheet. they were tiny seeds so i cooked them at 350* for about 30 min, stirring every 10 min.


  1. What kind of seeds did you use? I love roasted seeds in soups! I will try your recipe - looks so good. =)

  2. just cook for me all the time please

  3. looks good if you need recipe ideas i cook mostly international food check out my blog