This squash soup recipe is very simple to make, the hardest part is peeling the squash so once you have done that throw it all in the pot, pour yourself a glass of wine, and enjoy the smell of your squash soup simmering.
My mum used to make this curried squash or pumpkin soup growing up and I hated it. It was by far my least favorite meal. In fact I didn’t eat curry until I was in my early twenties because I was so scarred. Last week I emailed her and asked her what was in it and whipped this version up.
The verdict? I loved it. I ate it for dinner, the next two days for lunch, and on the third day combined it with leftover turkey and spinach and served it over rice. Excellent leftovers, it even gets better with time. So I suppose this is a soup for grown-ups, no kids allowed.
Easy Curried Squash Soup(serves 3-4)
Combine onion, squash, curry, salt and liquid in a soup pot and bring to a simmer. Simmer until squash is tender, about 30 - 40 minutes. Remove from the burner and allow soup to cool so you can puree it.