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Roasted Squash & Curry Soup

September 13, 2018

 If you're anything like Ashley & I this week, you have a bowl of squash staring at you on the countertop. With some temperature drops this week, and more on the horizon, we thought a squash soup would be perfect to share as we head into fall shortly!


I added some warm spices like cumin, curry, turmeric, and salt &  pepper to add a depth of flavor. Feel free to omit everything but the salt & pepper if you like something a little less spiced!


I can't tell you how easy this soup is. You can use a variety a squash, like the butternut, kabocha, and white acorn that I used today. Use what you get in your boxes (even the pumpkin), and it'll be delicious and maybe a little different every time. You cut the squash up, roast it, scoop the flesh from the rind, put it into a blender, add chicken stock, and you have soup! Let's get to it.

Roasted Squash & Curry Soup
serves 6-8.

3 Perfectly Imperfect winter squash
2 Tablespoons olive oil
6 cups chicken or veggie stock
1 tsp each, curry powder, cumin, turmeric, salt, & pepper
cilantro & sour cream to garnish

1. Preheat oven to 400.
2. Cut squash in half, scoop out the seeds, and arrange cut side up on a baking sheet. Drizzle with olive oil.
3. Roast squash for 45-50 minutes, until flesh is soft. Allow to cool for 10-15 minutes, so the squash is cool to the touch.
4. Scoop the cooked squash out of its rind/skin into a blender. Add stock, and spices. Puree until smooth.
5. Add soup to a pot, bring to a simmer on medium low, and serve. Garnish with sour cream and fresh cilantro.


 You can freeze this soup in batches and thaw for future use! We hope you love this recipe and make it in your home! We love to see what you come up with in the kitchen, so please tag us on Instagram @perfectlyimerfectproduce, so we can keep up with your foodie fun, too! Thanks for another great week!


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