Comfort Curried Squash Soup
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 croutons, this simple soup is elegant enough to serve at a dinner party.
3 tablespoons + 2 teaspoons olive oil
3 onions, chopped
2 tablespoons + 2 teaspoons Comfort Curry
8 cups pumpkin purée (2 cans plain pumpkin purée or 1 medium butternut squash cut, peeled, and steamed)
6 cups vegetable stock
Salt to taste
2-3 slices stale sour-dough bread crust removed and cubed
Greek yogurt to garnish, optional
Preheat the oven to 350°.
Put the oil into a large, heavy pot set over medium-high heat. Add the onions and sauté until soft, then add the curry. Continue cooking and stirring until the curry is fragrant, about 1-2 minutes — this is essential for releasing the flavor of the spices. Add the pumpkin and continue to stir for 2-3 minutes. Add the vegetable stock and bring it to a simmer. Cook for another 8-10 minutes, stirring occasionally. Remove from heat. Use a blender or immersion blender to purée the soup until it’s very smooth. Add salt to taste.
About 10 minutes before serving the soup, make the croutons by tossing the bread cubes with 2 teaspoons olive oil and spreading them on a rimmed baking sheet. Bake the bread cubes until they’re crisp and golden brown.
Serve each bowl of soup with swirl of Greek yogurt, a handful of croutons, and a pinch of sea salt!