Curried Roasted Butternut Squash Soup

Serves 4-6. | Prep: 10 minutes | Cook: 1 hour


Roasted Butternut Squash
1 butternut squash
1 tablespoon olive oil
kosher salt
freshly ground pepper

Curried Roasted Butternut Squash Soup
1-2 tablespoons olive oil, divided
1 leek, sliced and thoroughly rinsed
1 teaspoon freshly grated ginger
1 teaspoon curry powder
4 cups vegetable stock (chicken stock works well, too)
roasted butternut squash (see above)
12 oz silken tofu
2 teaspoons kosher salt, to taste
freshly ground black pepper, to taste


Preheat the oven to 400 degrees. Line a baking sheet with aluminum foil if desired, for easy clean up.

Cut the butternut squash in half and discard the seeds. Place on the baking sheet and brush or drizzle with olive oil. Season with a little salt and pepper. Place in the oven to roast for about 30-40 minutes, or until the squash is tender. Remove from oven and carefully scoop out the squash with a spoon. This can be done in advance, just keep the roasted squash in a covered container in the refrigerator for up to 4 days.

Heat the olive oil in a medium sauce pan over medium-low heat. Add the leeks and cook for about 5 minutes. When it starts to wilt, add the ginger and cook for another 5 minutes until the leeks are fully wilted. Stir in the curry powder until fragrant, about 30 seconds.

Pour in the vegetable stock and bring to a gentle boil. Working in batches, take one half of the heated stock and place in a blender with the roasted butternut squash and blend. Set aside. Take the second batch of stock and blend with the silken tofu. Return both batches to the pot and bring to a gentle boil. Stir in the salt and pepper, seasoning to taste. Skim off any foam. Cook for about 5 minutes until the soup just begins to thicken. Serve immediately, garnished with some additional sliced leeks.

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