curried winter squash soup

  • 6 cups (1 medium) diced butternut squash
  • 2 cups (1/2 medium) diced acorn squash
  • 1/2 cup (2 medium) minced shallots
  • 4 tablespoons unsalted butter
  • 2 1/4 tablespoons olive oil, divided
  • 6 cups chicken broth
  • 1/4 teaspoon garam masala
  • 1/4 teaspoon curry powder
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon turmeric
  • 5.3 ounces DAH! Whole Milk Dahi
  • 1 teaspoon 2% milk
  • 1/4 cup squash seeds
  1. Peel the butternut and acorn squashes, cut in half length-wise, and scoop out the pulp and seeds from the core with a spoon. Reserve the seeds in a small bowl and discard the pulp. Cut the two squashes into approximately 1/2 inch cubes. Next, mince the shallots.
  2. Meanwhile, in a medium French oven or large pot melt the butter and 2 tablespoons of olive oil over medium-low heat. Sauté the shallots in the melted butter until softened, then add the squash pieces and stir to coat with the butter and shallot mixture. Season with 1/2 teaspoon ground black pepper and 1 1/2 teaspoons kosher salt.
  3. Add the chicken broth to the pot and raise the heat to bring the soup to a simmer. Cook, stirring occasionally, for 15-20 minutes or until the squash pieces are easily pierced with a fork.
  4. Meanwhile, spread the reserved squash seeds on a baking sheet and toss with 1 teaspoon olive oil, 1/8 teaspoon kosher salt, and 1/8 teaspoon black pepper. Toast in a 350 degree oven for 10 minutes until crisp and lightly browned. Remove from the oven and set aside to cool.
  5. Next, use a blender or food processor to puree the softened squash and broth in batches until the texture is smooth (about 1-1 1/2 minutes per batch), reserving the pureed soup in a large bowl. Return the pureed soup to the pot and stir in the garam masala, curry powder, ground ginger, and turmeric. Bring the soup back up to a low simmer.
  6. Stir together the DAH! Whole Milk Dahi and 2% milk in a small bowl until evenly combined.
  7. Finally, serve the winter squash bisque hot with a teaspoon or two in each bowl and a sprinkle of toasted squash seeds and a finishing pinch of garam masala. Accompany with a toasted piece of whole grain bread.

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