Thursdays with Kermit: Curried Butternut Squash Soup

I know, right?

It started when Full Circle Farm sent me kale a couple weeks ago and dared me to try it. And it was delicious.

So last week, when a large, unassuming butternut squash showed up in my Wednesday pick up, well, I figured Full Circle had issued the challenge. Thrown down the gauntlet, if you will.

"Try this," the farmers seemed to be saying, despite knowing full well that I just don't do squash.

A few minutes on the ol' Internets netted me a couple recipes I was interested in--namely some squash latkes via Hungry Girl. (I still plan to try those--they looked awesome!)

 But my dad had suggested trying squash soup recently and since every time I say I hate something without trying it, I end up loving it...I thought I had very little to lose.

Add to that, the fact that by the time I got around to making this, my squash was starting to look like it was going to give up its fight for life. And I can't have my produce going bad, you see. That would just be a shame.

I've never had Butternut Squash Soup, let alone the curried version, so I had very little to base my experience on. For all I knew, I did everything wrong and this is decidedly NOT an authentic version.

But pay no mind to my worries because, friends, this was delicious. The original version calls for a scant one teaspoon of curry powder which I thought was a little on the small side. I doubled that, and for the second teaspoon, I used Summit Spice and Tea's hotter, earthier Madras curry powder. It's fantastic stuff.

On to the soup, shall we?

Curried Butternut Squash Soup

Butternut Squash, roasted and chopped
2 cups chicken stock
1 teaspoon curry powder
1 teaspoon Madras curry powder
1 teaspoon onion powder
1 teaspoon garlic powder
Salt and pepper to taste

Optional:
Sour cream mixed with 1 teaspoon lime juice, as garnish

Directions:
Simple enough. I don't have an immersion blender (hint to my lovely husband hoping to find me an inexpensive Christmas present? Ha!), so I piled the roasted squash and chicken stock into my normal blender and let it work its magic until it was a smooth, creamy consistency.

To ol' Kermit the Pot the soup went, where I added the seasonings and the salt and pepper. Be sure to taste your soup as you season. I happen to love a lot of garlic flavoring--you may prefer more curry. It's all pretty subjective and all about personal taste. Make the soup your own!

Can it get much simpler? When it's warm enough to eat, it's ready! As a bonus, I mixed a scant teaspoon of lime juice with some sour cream I had left over from enchilada night and garnished the soup with a few delicious dollops. Magic!


Happy eating, and many thanks to my friends at Full Circle Farm for another great week of produce!