I got blisters on my fingers!

I exaggerate. So many people love butternut squash—I know I do! Yet, everyone complains about getting it from supermarket to soup. Chopping those little puppies is the bane of people’s existence.  I’m here to tell you that it doesn’t have to be that bad!

It’s partly about the right tools (a big sharp knife and a smaller sharp knife) and partly about the technique. Today, I’m going to talk about technique. Let’s start with the fact that this is the hard way to cut the squash.

The hard way to cut squash

If you want to make it easy on yourself, simply cut through the squash just above the bulb. That gives you two flat sides to work with. With each half, place the flat side down on the cutting board THEN cut lengthways. Scoop out the seeds from the bulb. In four swift chops, cut off about half an inch (or more if it’s too slippery) from the top (where the stem was) of the squash. Throw these away. There’s plenty more squash where that came from.

That’s the hard part. The rest is just slightly time consuming but you can get it done in 10 minutes. With each of the remaining quarters of the squash, simply place them lengthwise cut down and cut ¾” crossways strips. After that it’s a matter of using a small knife to cut off the skin from each slice. Hmm. That still sounds bad, but it’s not and certainly worth the effort for this quick, easy and delicious soup!

Butternut squash curry soup

Ingredients

  • 2 Tablespoons olive oil
  • 1 large or two small sliced leeks
  • 1 medium butternut squash (~4 Cups chopped)
  • 2 teaspoons curry powder (I used Jamaican curry, but any kind will do!)
  • 1 Tablespoon light brown sugar
  • 2 Cups chicken broth
  • Salt and pepper to taste

Directions

  1. In a soup pot, saute leeks in olive oil for 3 minutes.
  2. Add squash, curry and sugar. Saute for 2 more minutes
  3. Add broth, bring to a boil then cover and reduce heat to simmer for 15 minutes (or until squash is soft).
  4. Puree the squash soup with a hand immersion blender (about 2 minutes). If you don’t have one (and you really should!), you can use a blender, but it will likely take two turns and is a much messier clean up.

You can serve with herbs (e.g., parsley or chives) or with sour cream or yogurt. Me? I eat it just like it is. Perfect for cold weather lunch!

2 thoughts on “I got blisters on my fingers!

    1. Hi Edgar,

      It’s really delicious AND easy–especially if you cheat and buy the pre-cut squash. I don’t recommend it…but if that’s the only way you’ll make the soup, I promise you won’t be disappointed!

      Best,
      Dr. Mo

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