Butternut Squash Soup 

This comforting winter soup is rich and creamy without any actual cream. This version is mildly spiced for those who are sensitive to spicy flavors. If you prefer a spicier soup, omit the cumin, cinnamon, and allspice and increase the curry powder to 1 heaping teaspoon.

Butternut squash is a nutrient powerhouse and an excellent source of vitamins A, C, and E. It is rich in beta-carotene, a powerful antioxidant which gives the squash its vibrant orange hue. Butternut squash is also high in fiber to support digestive health.

Ingredients

• 2 tbsp olive oil
• 1 tbsp butter
• 2 onions, peeled and chopped
• 2 bay leaves
• Sea salt and freshly ground black pepper to taste
• About 1 liter chicken or vegetable stock
• ½ tsp mild curry powder
• ½ tsp cinnamon
• ¼ tsp cumin
• ⅛ tsp allspice
• 1 butternut squash, peeled and cut into small pieces (or about 3 cups of pre-cut butternut squash)

Method

1. Heat the olive oil and butter in a dutch oven or stock pot. Add the onions, bay leaves and a generous pinch of salt and pepper. Stir well, then cover and cook over low heat for 5-7 minutes until the onions begin to soften.
2. Add the curry powder, cinnamon, cumin, and allspice to the onions and stir for another minute. Add in the squash and drizzle with a little more oil to prevent the squash from browning too quickly, if needed. Cook for about 10 minutes over medium heat, stirring occasionally, until the squash is tender and lightly caramelized.
3. Pour in just enough chicken or vegetable stock to cover the vegetables and gently simmer for another 5-10 minutes.
4. Discard the bay leaves. Set the soup aside to let it cool slightly.
5. Purée the cooled soup in a food processor or high-powered blender in batches until smooth. Return the soup to the pot to re-warm. Taste and adjust the seasoning as needed. Ladle the soup into bowls and serve.

Adapted from Gordan Ramsay’s “Lightly Spiced Butternut Squash Soup”