Hi hi hi! It’s been one of those weeks for me where you run around and wake up in the middle of the night with thoughts of things to do and things to buy. I just moved into a new studio that is super awesome, and it makes me feel important. I will post pictures soon. The new studio is where all the new SFB action (photo and food styling) will take place. I bought weird hanging upside down air plants from fab.com, and other random stuff for the studio so it looks cute, because that’s super important. If you don’t know about fab.com, do yourself a favor and never know. They are totally stealing all my money. They have cool things over there. I have also bought two cat beds from them already. Its an issue.
I am having Thanksgiving in the studio this year, utilizing a lot of the amazing recipes from this here blog! Its just me and a bunch of friends. We are going to put up a badminton situation in the shooting space, mainly so I can re-live high my school tennis playing days and try to hit people in the face with the shuttle cock (this is what that ball thing you play badminton with is called, weird right?). I mean this hitting people in the face thing in the best most loving way possible… really. Before the whole Thanksgiving thing starts, I plan to sit on the couch admiring my new cat beds, and eat this soup with fuzzy socks on, and loose fitting clothing.
♥ Teri
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Curried Butternut Squash Soup
INGREDIENTS
- 2 medium butternut squash, halved and seeded
- ¼ cup (½ stick) salted butter, divided
- ¼ cup light brown sugar, divided
- 2 tablespoons extra virgin olive oil
- 1 yellow onion, diced
- 1 ½ tablespoons thyme, minced
- 2 teaspoons chives, thinly sliced
- 1 ½ tablespoons curry powder
- 2 teaspoons cumin
- ½ teaspoon cinnamon
- 1 ¼ cups low sodium chicken broth
- ⅔ cup heavy cream
- salt and pepper to taste
garnish
- 1 cup vegetable oil
- 2 ounces goat cheese
- ¼ cup all purpose flour
- 1 egg, lightly beaten
- ½ cup plain breadcrumbs
- salt and pepper to taste
Recipe instruction visual controls:
INSTRUCTIONS
- Preheat oven to 375°F.
- Place squash halves, cut side up, onto a baking sheet and place one tablespoon of butter and sugar into the cavity of each.
- Roast squash for about 1 hour or until the flesh has softened.
- Allow the squash to cool for 15 minute before scooping the flesh into a bowl. Discard the skin.
- Heat oil in saucepan over medium-high heat. Add onions and sauté for 5 minutes.
- Add thyme and chives and sauté for an additional 2 minutes. Season with salt and pepper.
- Add curry powder, cumin, cinnamon, and squash and stir until just combined.
- Pour the broth over the mixture and stir. Simmer soup for 15 minutes. Season with salt and pepper.
- Pour mixture into a blender (or use an immersion blender) and puree until smooth.
- Pour the soup back into the pan and adjust seasonings. Simmer for 5 minutes, remove from heat. Whisk cream into soup and set aside.
- For garnish: Fill a small saucepan with oil and preheat to 350°F. Roll small amounts of goat cheese into a ball and dredge in flour, shaking off any excess. Dip each ball in the egg and roll in the breadcrumbs. Carefully drop each ball of goat cheese into the oil and fry for 15 to 30 seconds (these fry very quickly so keep an eye on them). Drain onto paper towels and lightly season with salt and pepper.
- Top each serving of soup with a few goat cheese balls and serve warm.
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I tried this soup last night as I have a plethora of different squash from my garden I need to use up. I only had one butternut so I used a Red Kuri squash as well and it blended nicely. I didn’t have the time to spend on the goat cheese balls so I just sprinkled some on top as a garnish with the chives and some fried bacon slices. Very good and very easy. The kids enjoyed it as well but I’m sure the bacon was a big part of that!
Hi
What font are you using here? I also wondered about the font you used on the “light and fresh wheat berry salad”
Lovely blog by the way :)
Hi Vienne
The font on the wheat berry salad is strangelove, and the font on the soup is stymie. :)
i just made this soup for lunch….i can’t believe how smooth, rich, yummy this taste. I also made your mashed potatoes for my thanksgiving. you have the most DELICIOUS recipes…not only do they look good they taste delicious when made. thank you!!!
i could eat soup all year round. especially one that sounds THIS good… :)
I just stumbled on your site and I am so glad I did! Your photos are amazing and this soup looks incredible. Love the garnish. Also, I just requested an invite from fab.com. Should I be scared? ;)
Just be aware! hahahah. No, but seriously, its a problem for me. Just be careful.
That is, quite possibly, the sexiest soup I’ve every laid eyes on. I’m requesting an invite from fab.com, too, as I am curious about the plants. Happy to find your blog.
Alaiyo
This soup is freaking fantastic. Your photos are always so awesome.
A studio space big enough to play indoor badminton? I am officially green with envy.
This soup + lounging on the couch in comfy clothes sounds like a dream holiday! Perfect-o!
New studioooo! I need to come over and ..ya know..make sure it’s in working order. See you soon.
Shuttlecock’s and Soup. Thank you for the title of my next book… :)
Diggin the recipe!
i made a similar curry butternut squash soup earlier this year – it was delicious. no brown sugar though – i like that build.
i added bacon as a garnish but i love the goat cheese option here!
mMMmmmmmMMM! I recently made a curried b-nut (as i so fondly call it) soup, but mine included roasted peppers as well. i do love the addition of the goat cheese to yours!
PS. jealous you have a studio and love the shuttle cocks. ;)
i love ya’ll but i have to disagree – soup is always fun. :) xoxo
Can we just talk about how you put the phrase “shuttle cock” on your blog?
Shhhhh! I’m hoping if no one talks about it, it’ll all go away. Oh Teri Lyn… :)
Soup in winter is way more fun! This sounds awesome!