If you’re looking to put a little fun into the Halloween season and eat well while dong it, then I have a fun little idea for you. This follows the same theory as the Spooky Silhouette Chili I made last year around this time. It’s just a great bowl of soup with a touch of Halloween flare.
The soup itself is simple, the toppings delectable. don’t just eat this for Halloween. It’s great throughout the fall and winter, or for as long as you can get good butternut squash. Make up a batch and get your spook on!
Yield: 4 servings
Butternut Squash Soup with Curried Sour Cream Ghosts - A Halloween Joint
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour10 minutes
1 medium butternut squash
1 head roasted garlic
1 tbsp dried rosemary
1/2 red onion, diced
2 cans vegetable broth
4 tbsp extra virgin olive oil
2 tbsp butter
2 tbsp flour
Salt and freshly ground black pepper to taste
3 tbsp. Sour Cream
2 tsp milk or cream
1/2 tsp curry power
Preheat oven to 350°F.
Peel the squash, remove pulp and seeds. Chop squash into approximately 3/4″ pieces. Toss with 2 tbsp extra virgin olive oil, rosemary, pepper and just a little pinch of kosher salt.
Cut the top off 1 head of garlic, place on a sheet of aluminum foil. Drizzle olive oil over the top and tent foil over.
Place squash in a single layer on a baking sheet and bake until tender. (45 minutes to 1 hour). At the same time place garlic in the oven. They will both be done at the same time.
Remove squash and garlic from oven, set aside. heat a soup pot over medium heat. Add 2 tbsp olive oil and saute onions until just translucent. Add squash and vegetable broth. Squeeze roasted garlic from the head and add in with the squash mixture. Simmer for 15 minutes and taste for seasoning.
Add mixture by half to a blender or food processor and puree until smooth. Return to soup pot over low heat. (mixture will be very thin!)
In a separate pan, melt butter over medium heat. Add flour, stirring constantly until golden brown. Add by spoonfuls to simmering squash mixture, waiting 1 minute between spoonfuls, until desired consistency is achieved.
For topping, mix sour cream, milk and curry powder in small mixing bowl until smooth. Place a dollop
I love the ghost! Butternut squash is my favorite too!
Very cute- I’ll bet your kids loved this!
Nah. It was way too far out of their comfort zone. They’re used to box cooking, so for them this was far scarier than it should have been, LOL. I ate the whole batch myself.
Were it not for the fact that husband-mine has an allergy to Squash, we’d be trying this – LOVE the simplicity of it!
Sorry ’bout that allergy. It really is a great soup
The butternut squash soup looks delicious with the seasonings clearly seen (YUM) and the ghost? OMGoodness! Very nice! I love how the ghost is not just sour cream but a mixture with milk and curry.
Ah, I love butternut squash soup season! My boyfriend and I made something very similar this week, except our sour cream dollap did not look like a ghost : )