Spiced Butternut Squash Soup

 

Winter Squash Soup on WIBWCreamy and comforting, this soup is perfect when the temperatures begin to drop outside.  Ginger, apples, onions, and carrots, along with a hint of orange and curry, give this soup tons of flavor. And since most of the ingredients are whole foods, this is a great healthy, delicious, Autumn dish for your whole family! {Don’t miss my tip at the bottom for easy winter squash prep you can use in ANY squash recipe!}

Spiced Butternut Squash Soup

Spiced Butternut Squash Soup | Chef Alli's Farm Fresh Kitchen

1 Tbs. curry powder
1/4 tsp. five spice powder
1/4 tsp. cinnamon
2 1/2 – 3 lbs butternut squash, peeled, cut in half, seeds removed, and flesh cut into chunks
1 yellow onion, diced
2 Granny Smith apples, cored, seeded, and diced
3 carrots, chunked
2 Tbs. packed dark brown sugar
1 Tbs. kosher salt
1 tsp. black pepper
1 bay leaf
1-2 tsp. freshly grated ginger root
3 garlic cloves, smashed and minced
zest and juice of 1 orange
1 1/2 cups chicken or vegetable broth
Sour cream, for garnish
Pepitas, for garnish

Chopped Squash | Chef Alli's Farm Fresh Kitchen

Pressure Cooker Method

Place squash, onions, apples, carrots,  brown sugar, salt, black pepper, bay leaf, curry powder, five spice powder, cinnamon, ginger, garlic, orange zest, orange juice, and broth into pot; lock lid into place and choose High setting for 20 minutes. When timer goes off, perform a quick release to remove all pressure from pressure cooker; remove lid and let soup cool slightly.  Use immersion blender to purée soup, or process soup, working in batches, in food processor until smooth.  Serve soup garnished with sour cream and a few pepitas, if desired.

Slow Cooker Method

Place squash, onions, apples, carrots,  brown sugar, salt, black pepper, bay leaf, curry powder, five spice powder, cinnamon, ginger, garlic, orange zest, orange juice, and broth into greased slow cooker; cook on the lowest heat setting for 6-7 hours or on high heat setting for 3-4 hours. (Vegetables  are done when they are very fork-tender. Use immersion blender to purée soup, or process soup, working in batches, in food processor until smooth. Serve soup garnished with sour cream and a few pepitas, if desired.

Stovetop Method

Place squash, onions, apples, carrots,  brown sugar, salt, black pepper, bay leaf, curry powder, five spice powder, cinnamon, ginger, garlic, orange zest, orange juice, and broth into Dutch oven. Bring to a boil, then reduce to a simmer and partially cover with lid. Cook for 5-6 hours until vegetables are very fork-tender. Use immersion blender to purée soup, or process soup, working in batches, in food processor.  Serve soup garnished with sour cream and a few pepitas, if desired.

Chef Alli Kitchen Smack!
For easy butternut squash preparation, poke it with a fork ALL over, then pop it in your microwave for 3 1/2 minutes. It will be super easy to peel it and slice it. Then just clean it out, dice it up, and it’s ready for any dish you can dream up!

Now You’re Cookin’,
Chef Alli

**This recipe was featured as part of Chef Alli’s Farm Fresh Kitchen on WIBW 13 News, October 2016. Special thanks to the farmers and ranchers of the Kansas Farm Bureau for making this segment possible!

Disclosure of Material Connection: This is a “sponsored post.” The company who sponsored it compensated me via a cash payment, gift, or something else of value to write it. It may also contain “affiliate links”. This means if you click on the link and purchase the item, I will receive an affiliate commission. Regardless, I only recommend products or services I use personally and believe will add value to my readers. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials in Advertising.”

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