Wu Haus
  • Home
  • About Alison
  • Recipes
  • Products
  • Contact
  • Shop
  • Events

Wu Haus

  • Home
  • About Alison
  • Recipes
  • Products
  • Contact
  • Shop
  • Events
Hot Curry Spice Butternut Squash Soup
Main Courses

Hot Curry Spice Butternut Squash Soup

written by alison wu October 28, 2016

I’m back from Asia and feeling more inspired by fall harvest foods than ever before. Boy, did I miss my kitchen! This soup is one of my favorite recipes. I’ve been making it for years and finally this fall, in partnership with Fred Meyer, I’m so happy to share it with you. My local Fred Meyer Store has an extensive organic and natural foods section and carries all my favorite brands.

Make a pot of this soup on Sunday and have soup for lunches the following week. You can always vary the add ons to give it a new taste. Some other yummy ideas: sautéed mushrooms or spicy chickpeas on top. Serve over rice or quinoa for a more complete meal. Otherwise, this soup is perfectly delicious on its own. I added the 1/4 teaspoon of cayenne, and this batch of soup had an extra kick that my husband and I loved. Feel free to vary the amount of cayenne or leave it out based on how much spice you like.

[This post was sponsored by Fred Meyer. All thoughts and opinions are my own.]

Curried Butternut Squash Soup
[Makes about 12 cups]

3 1/2 pounds peeled and cubed butternut squash, 1″ cubes
1 large yellow onion, chopped
4 Tablespoons avocado oil
1 heaping Tablespoon fresh ginger, minced
1 teaspoon salt
5 cups veggie broth
1 Tablespoon hot curry powder
2 teaspoons salt
1 teaspoon black pepper
1/2 teaspoon ground cumin
1/4 teaspoon turmeric
1/8 – 1/4 teaspoon cayenne pepper (optional)
2 Tablespoons nut butter (I used raw cashew butter, but peanut or almond butter works well, too!)

To garnish:
Raw pumpkin seeds
Coconut yogurt

1.) Peel, seed and cube 3 1/2 pounds of butternut squash. Chop the large onion.

2.) In a heavy bottomed soup pot, or dutch oven, heat the oil over medium heat. Season with 1 teaspoon of salt and sauté the onion for 8-10 minutes until semi translucent and tender. Halfway through cooking, add the fresh ginger.

3.) Add the cubed butternut and salt and pepper to taste. Stir in with the onion and ginger. Put the lid on the pot or dutch oven and allow to cook covered for about 15-20 minutes, stirring every 3-4 minutes.

4.) Once the butternut is somewhat tender, add the broth, put the lid back on and bring soup to a steady boil.

5.) Once boiling, turn down to a simmer. Add the curry powder, salt, pepper, cumin, turmeric and cayenne. Allow to simmer another 3-5 minutes.

6.) Add the nut butter and stir into soup base until mostly dissolved.

7.) Using an immersion blender, or a high-speed stand blender, puree the soup until completely smooth.

8.) Season with more salt and pepper if desired. Garnish with raw pumpkin seeds and a swirl of non-dairy yogurt. Serve immediately.

butternutdinnerfallfred meyergluten freelight mealslunchrecipesseasonalsoupsponsoredsquash
0 comment
1
Facebook Twitter Google + Pinterest
alison wu

previous post
Shredded Kale Salad with Roasted Delicata Squash, Spicy Chickpeas and Ginger-Tahini Dressing
next post
Autumnal Table Inspiration

You may also like

Spring Pea and Asparagus Risotto with Lemon and...

May 21, 2019

Simple Deconstructed Sushi Bowls

December 30, 2016

Summer Picnic Season + 2 New Recipes!

June 18, 2019

Mango Ceviche: 2 Ways!

April 24, 2019

Baked Yams with Za’atar Chickpeas, Roasted Garlic and...

June 8, 2016

Herbed Cauliflower Pizza Crust

December 20, 2016

Roasted Kale, Romanesco and Chickpeas with Sorrel Sunflower...

March 17, 2017

Roasted Yam, Black Bean and Spinach Tacos with...

July 26, 2016

Baked Pistachio-Tempeh Herbed Falafel with Collard Wraps

January 26, 2017

Little Gem Salmon Wedge Salad with Creamy Basil-Cashew...

July 10, 2019

Leave a Comment Cancel Reply

About Wu Haus

About Wu Haus

Alison Wu

With a focus on healthy eating, self-care and whole body wellness, Wu Haus is the place I share recipes, tips and insights that aim to empower and inspire you to take care of yourself through daily practices that support mind, body and spirit.

alison-wu-haus-retreat-mexico-todos-santos-baja-yoga-wellness

Newsletter

Connect

Instagram Pinterest Email

Instagram

  • Felt cute wont be deleting later
  • The busy holiday season is one of my favorite times
  • Feeling v festive after decorating the tree this weekend while
  • Still one of my favorite views in the haus
  • Holiday mocktailin over here!  And this Mango Turmeric Vanilla
  • The Wu Haus 2019 Holiday Gift Guides are here! Link
  • In case you missed it last week Im talking all
  • As we enter the holiday season its so important to
  • Pretty much my favorite thing about fall pumpkin anything Made
  • Glutenfree jumbo spiced apple muffins to start this Tuesday! Made
  • ALL ABOUT ADAPTOGENS!  Today on the blog Ive partnered
  • This soup on repeat over here at WuHaus  Homemade

Instagram

  • Felt cute wont be deleting later
  • The busy holiday season is one of my favorite times
  • Feeling v festive after decorating the tree this weekend while
  • Still one of my favorite views in the haus
  • Holiday mocktailin over here!  And this Mango Turmeric Vanilla
  • The Wu Haus 2019 Holiday Gift Guides are here! Link
  • In case you missed it last week Im talking all
  • As we enter the holiday season its so important to
  • Pretty much my favorite thing about fall pumpkin anything Made
  • Glutenfree jumbo spiced apple muffins to start this Tuesday! Made
  • ALL ABOUT ADAPTOGENS!  Today on the blog Ive partnered
  • This soup on repeat over here at WuHaus  Homemade

Recent Posts

  • Mango Turmeric Vanilla Mocktail

    December 4, 2019
  • Holiday Gift Guide 2019

    December 2, 2019
  • All About Adaptogens with Anima Mundi

    November 25, 2019
  • Grain-Free Ginger Turmeric Granola

    November 7, 2019

© 2016 - WUHAUS. All Right Reserved.

Web Development by ARamira