You can harvest one in November and still find it perfectly good to eat in February (as long as you store it in a cool, dry place). For the last month I’ve had a hankering for curried squash soup. And for the last month, the squash I picked out for this purpose has been greeting me from the kitchen counter every morning. Well, the stars finally fell into proper squash soup making alignment and the result was this lovely curried squash soup.
Taking Butternut Squash Soup from Good to Great
The trick is to brown the cubed squash bits first, in a little oil and butter. That really brings out the squash flavor. The trick to that, of course, is effectively cutting a very hard squash. For this you need a large, sharp knife, and a sharp vegetable peeler (I recommend using one with a carbon blade). Some stores sell butternut squash already cut up too. In addition to curry powder, the seasonings include fresh grated ginger and whole mustard seeds. Finish with a dollop of sour cream and fresh cilantro to bring the soup into balance. My mother and father both declared the soup a triumph, and we’ve been feasting on the leftovers for days.
Delicata squashAcorn squashKobochaSugar pumpkin (those small orange pumpkins that show up in the fall)
Tips for Cutting and Cubing Squash
It’s easier to peel a butternut squash if you microwave it whole for 30 seconds first. That short amount of time helps soften the peel just enough to make it easier to work with. Stab the squash a few times with a fork before microwaving so it can vent steam (it can explode if not). You can also buy butternut squash that is already cut and prepared. Stores like Trader Joe’s and Whole Foods also sell frozen butternut squash cubes that work perfectly fine in this recipe.
How to Store Leftover Squash Soup
Refrigerate leftover soup in an airtight container for up to 4 days. You can also freeze the soup for up to 3 months. Just defrost in the fridge the day before you plan to eat it. How ever you decide to store your soup, just be sure to fully cool it to room temperature before storing. Reheat the soup over medium heat on the stove to a full rolling boil.
Craving More Squash Soup Recipes?
Curried Squash and Pear Soup Butternut Squash and Apple Soup Roasted Kabocha Squash Soup Pressure Cooker Butternut Squash Soup Creamy Pumpkin Soup with Smoked Paprika
Working in two batches, so as not to crowd the pan, add the cubed butternut squash to the pan. Toss to coat all sides with oil. Sprinkle a little salt over the squash. Then, spread out in an even layer and let cook, stirring only occasionally, so the edges and sides get lightly browned. You may need to adjust the heat up to ensure browning, or down to prevent burning or drying out. Add more oil and butter for the additional batches. Remove from pot and set aside.
