Curry Pumpkin Butternut Squash Soup

Being that today is Veteran's Day and a day off from the rustle and bustle of the classroom, I finally felt the need to post another recipe. 

Let's just say multitasking is not my thing. With that being said, I sadly made this soup around 2 weeks ago and just now decided it's time to post and share. Regardless I thought it turned out pretty tasty. 

I puréed  butternut squash, pumpkin, and curry seasonings while tossing in black beans and corn for a spicy yet sweet comfort soup perfect for fall. 

And so it goes....

1 butternut squash; chopped and boiled or cooked (roasted if preferred, it's whatever, as long as pieces are soft and cooked) 

1 yellow onion; finely chopped

1 tbsp. extra virgin olive oil

2 c. (Or full carton) of vegetable broth

1 14 oz. Can of puréed pumpkin

1 14 oz. Can of black beans; drained and rinsed

1 c. Corn; (fresh, canned; frozen.. Doesn't matter just prepare as needed) 

1/2 c. Almond or coconut milk

2 tsp. curry powder

1 tsp. chili powder

1 tbsp. cinnamon 

1 tsp. nutmeg

1/4 c. Sugar (optional) 

Crushed red pepper (optional)

Salt and pepper to taste

Directions:

Sautée chopped onion in olive oil for about 5 minutes until onion is softened. Add salt and pepper and chili powder (crushed red optional). 

Add cooked cubed butternut squash pieces and cook for a few minutes while then adding broth, curry, cinnamon, nutmeg and cook for 20 minutes or so, while breaking up squash with spoon. Let mixture cool for 10 minutes after and add to puréed pumpkin and milk in blender pulsing until smooth. 

Bring puréed blend back to pot and add black beans, corn and optional additional seasonings such as sugar and extra cinnamon or spice. Stir and heat soup at medium-medium high heat until thoroughly warmed. 

This soup just screams "fall" and is the perfect bowl of comfort deliciousness. 

~Crago