Curried Butternut Squash Soup
with spinach salad / apples / pomegranate seeds
A pinch of curry and ginger bring out the flavor in a simple, smooth butternut squash soup. Serve this well-loved cool weather soup with a tangy spinach salad that is tossed with apples, cashews and crunchy pomegranate seeds.
Ingredients
- Squash, butternut, large - 1, peeled and cubed
- Onions, small - 1, chopped
- Ginger, fresh (opt) - 2 tsp, grated
- Oil, cooking - 1 Tbsp
- Curry powder, mild yellow (opt) - 1/2 tsp
- Stock, any type - 4 cups
- Sugar, brown - 1 tsp
- Sour cream (sub plain yogurt), for serving - 1/4 cup
- Cashews, roasted and unsalted - 1/2 cup, roughly chopped
- Pomegranate seeds (opt) (look for these already removed from their shell in the refrigerated produce section) - 1/2 cup
- Apples, any variety - 1, sliced
- Vinegar, balsamic - 1 Tbsp
- Maple syrup - 2 tsp
- Mustard, Dijon - 1 tsp
- Oil, olive - 3 Tbsp
- Spinach, baby - 5 oz
Nutrition Facts
Prep
- Squash / Onions / Ginger / Cashews - Prep as directed. (Can be done up to 5 days ahead)
- Pomegranate - If you couldn't find them already seeded, follow instructions in this video to seed pomegranate. (Can be done up to 3 days ahead)
- Apples - Slice.
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Make
- Heat a Dutch oven over medium-high heat. Add cooking oil and then ginger, onions and curry powder to heated oil with a generous pinch of salt. Saute until onions are soft, ~2 minutes. Add squash cubes and saute until the outsides begin to brown, ~3 minutes. Add stock and sugar and bring to a boil.
- Reduce heat to a simmer and cover with the lid. Simmer until squash is tender, ~15 minutes.
- While soup simmers, make vinaigrette by combining vinegar, maple syrup, mustard and olive oil. Season with some salt and pepper. Toss spinach with vinaigrette, apple slices, pomegranate seeds and cashews.
- After soup has simmered and squash is tender, puree with an immersion blender (like in this video) or transfer to a blender in batches. Puree until smooth. Season soup to taste with salt and pepper.
- Ladle soup into bowls and top with sour cream. Serve with salad on the side and enjoy!
Nutrition Facts
Reviews
Ratings
48 reviews
I made '8 servings', used 2 med/large squash. I roasted the squash, prior to adding to rest. Used 4c stock, added more after blending for consistency. Added ample curry powder to cover onions/ginger. For salad, also used arugula with spinach as had on hand. Added a bit of goat cheese, and used 2x different apples. Dressing was very tasty.
0 HelpfulSoup didn't have the kick I was hoping for since it was called a curried soup. May try again adding a lot more curry powder. I had a large squash so perhaps that was part of the problem.
0 HelpfulI have only made the salad so far, but it is my favorite CookSmarts salad so far! (Did not include pomegranate seeds)
0 HelpfulRoasted the squash instead, I think it is easier to clean it, and when it caramellizes it tastes so much better. All the kids loved the salad too, that doesn't happen very often :).
0 Helpful