Wednesday, January 26, 2011

Butternut Squash Soup with Yogurt

More soup? Yeah, it's seriously that cold out! This recipe even includes curry powder for double warming power. It's a really simple recipe based on Ellie Krieger's Curried Butternut Squash Soup; I've left out the honey, but add two tablespoons as the original recipe suggests if you like.

Butternut squash in its natural state can be difficult to work with, but Trader Joe's sells cubed butternut squash pieces in the fresh vegetable section and they work really well in this recipe. It's a little more expensive (mainly because whole squashes are so cheap!) but you'll probably save yourself 20 minutes of chopping and seeding.

This also freezes really well! I got about six meals from one batch, and immediately froze most of it in individual servings. You can even freeze it directly in a canning jar or other leak-proof container and just grab one in the morning and let it defrost at your desk.

I rounded out the meal with a container of plain 2% yogurt stirred right into the soup (use way more than Krieger's recommended 4 teaspoons if you want to make a real meal out of it) and a handful of Trader Joe's sesame melba toasts. And if this looks good but you don't have time to make the recipe, well, Trader Joe's sells organic butternut squash soup in a box that's pretty good, too ;-)

Grocery list
  • Cubed butternut squash 1 lb. (or about 1 whole squash)
  • Onion - 1 medium
  • Plain yogurt - 1 container
  • Melba toast, bread or crackers (great to keep at work)
  • Curry powder - 1 tbsp. (or more, depending how spicy yours is. I used Rajah hot curry powder.)
  • Vegetable stock or water - 6 cups
  • Garlic - 2 cloves
  • Oil - 1 tbsp.
  • Salt - about 1/2 tsp. (depending how salty your stock is) 
  • Canola oil - 1 tbsp.

Roughly chop the onion and smash the garlic cloves with the side of a knife (no need to chop). In the bottom of a large stockpot or dutch oven, heat the canola oil and cook the onion and garlic until they soften, about 7 minutes. Add the stock, squash and curry powder (you may want to add the salt at the end once you see how it tastes. Cover and simmer on medium for 1 hour. The squash should squish easily when it's ready. Let cool about 20 minutes before and then blend it together - an immersion blender works best, but you can also do it in a blender or food processor in batches.

Separate it into individual containers and you're set for a week!

Hands-on time: 15 minutes
Total time: 1 hour 35 minutes
Yield: 6 servings
To bring: canning jar or other leak-proof container


  1. I just wanted to let you know that after reading this post I was inspired to cook with TJ's peeled/cut butternut squash. I made tacos and they were delicious.

  2. Easy, cheap lunches that I can eat at my desk? Your blog has found a new fan :)