Secret Recipe Club: Curried Butternut Squash and Pumpkin Soup
Today marks another Secret Recipe Club installment. For November, I have been assigned the lovely Paulchen, a food blog by a blogger named Astrid based in Vienna, Austria.
I've had the good fortune to visit a few European countries, but Austria is sadly not one of them. It's definitely on the must-see list though!
Astrid has many wonderful recipes to choose from on Paulchen's Food Blog, from Apfelstrudel Pie to Buttermilk Bread.
Astrid collects cookbooks (yup - it's nearing 12-step program levels for me too). She also has "two beloved cat boys", just like me! Kindred spirits, I tell you.
I had a really hard time choosing a recipe from everything on her site, and in the end, it was an ingredient in my own fridge that steered me in a particular direction. I had picked up a butternut squash at the farmer's market a few weekends before, and it was begging to be transformed.
I used Astrid's recipe for Butternut Squash and Pumpkin Soup to transform it, adding a British flair for my hubby by adding some curry powder and black pepper. Perfect for the surprise snow storm we got just before Halloween.
Because we were told to stay indoors due to the storm, I used what I had on hand - canned pumpkin and chicken stock instead of fresh pumpkin and vegetable stock.
The soup was incredibly delicious and hearty, and exactly what we needed on a unseasonably cold night.
Butternut Squash and Pumpkin Soup
Adapted from Paulchen's Food Blog.
Ingredients
1 Medium Butternut Squash
2 cans of Organic Pumpkin Puree (not pumpkin pie mix)
¼ cup brown sugar, divided
2 tablespoons butter, divided
Ground Cloves
Ground Cinnamon
Ground Cardamom
Ground Ginger
Olive or Canola Oil
1 box Organic Chicken Stock
1 cup Milk (I used 1%)
Salt
Pepper
2 tablespoons Maharajah Curry Powder
Directions
Preheat oven to 400F.
Slice the Butternut Squash in half. Scoop out the seeds and guts, and place on a parchment lined baking tray.
Rub the squash with olive oil, then in the bowl of each squash half (where the seeds and guts were) place ⅛ cup of brown sugar and 1 tablespoon of butter each.
Liberally sprinkle each squash with cinnamon, cardamom, ginger and cloves.
Roast for 45 minutes.
Allow squash to cool, then peel skin from squash and place meat of the squash in a large soup pan.
Add milk, stock, and both cans of pumpkin puree.
Using an immersion blender, blend all ingredients in the pot until they create a smooth puree.
Add additional salt and pepper to taste, as well as the curry powder. Stir thoroughly with a flat whisk and allow to cook over low heat until soup is heated through and flavors have had time to develop.
Serve with fresh sour cream, crema fresca, or yogurt. I also threw in a bit of Parsley for looks!
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[wpurp-searchable-recipe]Secret Recipe Club: Curried Butternut Squash and Pumpkin Soup - - - [/wpurp-searchable-recipe]
This soup is all kinds of yummy looking!
Looks like a great soup - fantastic flavors! 🙂
Love the idea of using curry spice in this. It would be one delicious way to warm up.
Curry pairs so lovely with squash...totally delicious!
We adore butternut squash soup and the pumpkin in there sounds wonderful, can't wait to give this a try.
If you haven't already, I'd love for you to check out my SRC recipe this month: Pork Belly Soup with Collard Greens.
Lisa~~
Cook Lisa Cook
It looks like you were assigned a really interesting blog! Isn't it great when you find one where everything looks great? It's like a gift (that doesn't happen often).
The soup looks excellent. I have a squash at home patiently waiting for its fate as well.
What a wonderful soup recipe! And such a beautiful presentation. I find it very difficult making soup look special, but yours certainly does 🙂
what a great choice for SRC! i made some english muffins this month that i've been enjoying with soup...yum!
Great pick! It's not fall for me until I've made a big pot of butternut squash soup, and I'm thinking I just might have to try this version out instead of my usual... the pumpkin sounds like a wonderful addition!
Beautiful photos! All those spices sound amazing together with the pumpkin and squash!
What a fantastic post for SRC!!!
I have not been to your blog before, I love it! I am your newest Facebook fan!
Check out my SRC post if you haven't already:
Simple
Butter Cake with Peach Sauce
My mom's ADDICTED to butternut squash and garam masala. She'd flip for this - forwarding her this recipe now!
This soup is incredibly gorgeous and so perfect for this time of year - I love the addition of the curry powder!
I love those orangey colours. great pic. I make a vegan version of this all the time but have never thought of adding cloves. I will try it next time.
Yikes! I can't add your link to the blog hop because the link to SRC is missing! Please add the link to the post and then let me know 🙂