Butternut Squash Soup

Butternut Squash Soup
Servings: 8


  • 2 butternut squash (about 4 lbs.), peeled and cut into 1 1/2-inch cubes (about 7 cups)
  • 1 large Spanish onion, sliced
  • 5 fresh sage sprigs
  • 5 fresh thyme sprigs
  • 3 fresh rosemary sprigs
  • 3 bay leaves
  • 1 tablespoon ground ginger
  • 2 cinnamon sticks
  • 4 whole cloves
  • 1/4 freshly grated nutmeg
  • 2 tablespoons kosher salt, plus more to taste
  • 1/3 cup turbinado (raw) sugar
  • 2 teaspoons curry powder (preferably hot curry powder)
  • 1 1/4 cups heavy whipping cream (optional)
  • Thinly sliced almonds, lightly toasted, for garnish
  • Dried currants or black raisins, for garnish

Make It

1. In a large pot, combine the squash, onion, sage, thyme, rosemary, bay leaves, ginger, cinnamon sticks, cloves, nutmeg, and salt. Add enough water to cover by 1 to 2 inches, and bring water to a boil over high heat.

2. Reduce the heat and simmer for 10 to 15 minutes, until the squash is mushy.

3. Turn off the heat, and use an immersion blender to puree the soup until smooth.

4. Add the sugar and curry powder, and stir until the sugar dissolves.

5. Stir in the heavy cream, if using. Season with more salt to taste. Serve warm, garnished with the almonds and dried currants.