Des Moines' premier food writer, Brian Taylor Carlson is a frequent guest on our show and was kind enough to share his recipe for fall squash soup. But what happens when his recipe merges with Justin's wife's amazing recipe? The easiest to make, and most perfect squash soup recipe you will ever have.
Nothing beats sitting inside on a cold day and eating hot squash soup as you watch the leaves blow around outside the window. Sadly, many squash soup recipes are overly complex and leave little time to actually enjoy the soup. But Justin Brady's wife has the perfect squash soup recipe and the garnish idea from Brian Taylor Carlson is perfect!
The Perfect Squash Soup Recipe
Ingredients
- 1 garden squash
- 1 sweet potato
- 3 carrots
- 6 Garlic Cloves
- 1 yellow onion
- kosher salt (regular salt works too)
- fresh ground pepper (regular pepper works too)
- Extra virgin olive oil
- yellow curry powder
- one can coconut milk
- Plain Chobani or Sour Cream
- Roasted Pumpkin seeds
- Golden Raisins (optional)
- Chardonnay (optional)
What You Need
- Blender
- Oven
- Sheet Pan
- Foil (optional)
1. Cut
Set your oven to 425° and cut the following vegetables into large pieces. Don't skin the squash or potato (yet):
- 1 butternut squash
- 1 Sweet Potato
- 3 Carrots*
- 6 garlic cloves*
- 1 Yellow Onion*
2. Place In Sheet Pan
Place the butternut squash and sweet potato onto a sheet pan covered in foil (for easier cleanup). Drizzle with extra virgin olive (generously), kosher salt and fresh ground pepper. (See Photo Below)
3. Roast
Put the veggies into the oven for 45 minutes. *Halfway through roasting time add the carrots, 6 garlic cloves, and yellow onion.
4. Peel
After veggies are roasted, pull and let cool so you can handle. Scoop the squash out with a spoon, discarding the skin. Now, you can also peel the potato.
5. Blend
Add the following into a Vitamix or heavy duty blender and blend until silky smooth! (A great blender really does help get the ingredients silky smooth.
- All roasted vegetables
- One can of coconut milk
- Yellow Curry Powder to taste (Remember, you can always add more, so be careful)
- Salt & Pepper to taste. (Remember, you can always add more, so be careful)
6. Heat & Serve
Dump into soup bot to heat up. (You can also microwave individual soup bowls.) Serve with a dollop of 2% Chobani or AE Sour Cream and roasted pumpkin seeds.
Brian's Bonus: Soak golden raisins in Chardonnay 24 hours in advance as a garnish. It's amazing! I'm sure you will agree this is the perfect squash soup recipe!