Comfort Curried Squash Soup

Serves 6-8.

Our Comfort Curry blend is mild, aromatic, and imparts enticing South Indian flavors to any dish. You can use either pumpkin or puréed butternut squash in this savory soup, or try a combo of the two! If you’d like extra “kick,” just add a 1/4 teaspoon of cayenne. Topped with a swirl of Greek yogurt and crunchy croûtons, this simple soup is elegant enough to serve at a dinner party.

For the soup:
3 tablespoons olive oil
2 cups chopped onion
2 tablespoons + 2 teaspoons Comfort Curry
4 cups pumpkin purée (plain) or cooked butternut squash*
6 cups vegetable stock
Sea salt to taste

For the croûtons:
2-3 slices stale sour-dough bread (crust removed), cubed
2 teaspoons olive oil
Sea salt to taste

For garnish:
Greek yogurt to garnish, optional

Make the soup  Put the 3 tablespoons of oil into a large, heavy pot set over
medium-high heat. Add the onions and sauté until they are soft, then add the Comfort Curry and a big pinch of salt.

Continue cooking and stirring until the curry is fragrant, 1–2 minutes — this is essential for releasing the flavor of the spices.

Reduce the heat to medium. Add the pumpkin or squash and continue to stir for 2–3 minutes. Add the vegetable stock and bring the soup to a simmer. Cook for another 8–10 minutes, stirring occasionally. Remove from heat. Use an immersion blender to purée the soup until it’s very smooth. (Alternatively, process in a regular blender, working in batches.) Add salt to taste.

Make the croûtons  (Either make ahead of time and store croûtons in an airtight container or make while the soup simmers.) Preheat the oven to 350° F.

Toss the bread cubes with the 2 teaspoons of oil. Spread them on a rimmed baking sheet, sprinkle with salt, and bake them until they’re crisp and golden brown, 7–10 minutes.

Serve in warmed bowls and top each swirl of Greek yogurt, a handful of croûtons, and a pinch more sea salt!

* 2 cans (14 ounces each) of pumpkin purée or 1 medium butternut squash peeled, cubed, and roasted or steamed.





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