If you’ve yet to fall for squash soup, now’s your chance. There are so many directions you can take this soup: different varieties (including pumpkin), various spices and herbs, chunky or smooth. As I explain this week in my Twice as Tasty column for the Flathead Beacon, every spin you put on it changes the flavor.
I find squash soup most flavorful if you roast the vegetables, add spices and finishing touches at the cooking stage that maximizes their flavor, and puree the soup to remove any potential stringiness and ensure balance in each spoonful.
Another one of my tricks for delicious squash soup is to use homemade Vegetable Stock. Store-bought versions tend to be dense and heavy on the salt, so you may want to use a mix of stock and water, and wait to add salt until the end, if you don’t make your own stock.
Learn more about storing and using winter squash and get the complete recipe for Roasted and Curried Squash Soup in my column.
Make it, share it.
Tag @twiceastastyblog and #twiceastastyblog
Twice as Tasty
I grow and roast winter squash for far more than soup. There’s even a recipe for pickled butternut squash in my cookbook, The Complete Guide to Pickling, along with several recipes for turning zucchini and other summer squash into pickles, relishes, and grilled escabeche.
Last summer, I grew sugar pumpkins, Delicata squash, and Red Kuri squash, all winter squash varieties that I use fairly interchangeably. Here are some other winter squash recipes on the blog. I included a long list here so that you can see the variety: quick bread for breakfast, lunch and dinnertime mains, pie and cookies for dessert, and even their blossoms as an appetizer. You can find more ideas in the recipe index.
- Pasta with Roasted Pumpkin and Parmesan
- Thai Squash Curry
- Homemade Pumpkin Gnocchi
- Squash–Mushroom Risotto
- Pumpkin–Goat Cheese Ravioli with Butter–Nut Sauce
- Harvest Pumpkin Bread
- Creamy Pumpkin–Rum Pie
- Pumpkin–Chocolate Cookies
- Oatmeal–Pumpkin Cookies
- Stuffed Squash Blossoms
If you’re new to roasting winter squash—and don’t forget the delicious seeds—I give instructions and tips here. You can also learn more about dry-storing winter squash and other vegetables and fruit in this blog post.
Want more Twice as Tasty recipes? Get my books! Click here to order a personally signed, packaged, and shipped copy of The Complete Guide to Pickling directly from me. I also share tasty ways to use pickles in The Pickled Picnic, a digital collection in an easy-to-read PDF format; it’s only available here.
3 thoughts on “Roasted and Curried Squash Soup”
Perfect for a cold winter’s day! Love squash soups, especially when you roast the vegetables as you advise.
Isn’t that technique the best? So worth it!
LikeLiked by 1 person
It’s great! All the more flavor.
LikeLiked by 1 person