The weather has turned chilly and signs of autumn can be seen everywhere. It seems not everyone looks forward to the cold quite as much as I do, but there is an upside to everything. Fall bring beautiful produce and comfort cooking. I ask you: is there a better way to end a long and gruelling day than with a warm bowl of hearty soup?
For years, I have struggled to find a soup recipe I like, but the struggle is over. My friends shared this recipe with me at the beginning of the month and since then, I have made the soup multiple times, tweaking the recipe each time to make it my ideal soup. Not only is this soup delicious, the large batch size allows you to freeze leftovers for anytime. The soup also entails very little work and active cooking time, perfect for a large family or last minute meal.
Curried Butternut Squash and Broccoli Soup (adapted from Half Baked Harvest)
- 2 tablespoons ghee (clarified butter)
- 1 large onion, diced
- 1 bulb of garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons curry powder
- 2-3 tablespoons thai red curry paste
- 1 tablespoon cayenne pepper
- 1 medium butternut squash, cubed
- 4 heads of broccoli cut into florets (or 2 bags of frozen broccoli)
- 4 cups low sodium chicken broth
- 1 14-ounce can of coconut milk (lite or regular)
- Freshly cracked black pepper
- Red wine vinegar powder (can substitute salt instead)
- 2 cups grated extra sharp cheddar cheese, plus more for garnish
- Heat up a large pot on the stove over medium heat.
- Add ghee, onion, and garlic into the pot. Season with black pepper and red wine vinegar powder (salt).
- Cook for about 10 minutes or until onions are soft and beginning to brown.
- Add ginger, curry powder, thai curry paste, and cayenne pepper. Stir into onion mixture and cook for about 5 minutes. This is where you can customize your soup. I like mine quite spicy, so keep in mind you may want to reduce the amounts if you are not the biggest fan of spice.
- Add squash, broccoli, and chicken broth to the pot. Cover and let simmer for 40-45 minutes or until all vegetables are soft.
- Using immersion blender, whiz soup until you have the consistency similar to a purée. If you do not have an immersion blender, you can use a blender or food processor.
- In pot, add coconut milk to hot soup. Carefully taste the soup and add additional seasoning if needed.
- Stir in grated cheddar cheese until melted. If the soup is too thick, add water in increments of ¼ cup.
- Serve with garnish of shredded cheddar cheese. Enjoy either warm or chilled.