This 3-ingredient Butternut Squash Soup recipe guarantees a comforting meal ... Optionally, add herbs or spices like curry ...

This hearty butternut ... recipe below. For extra flavor, oven-roast your squash for 10 minutes. You’ll want to drizzle it with some olive oil before roasting. Then add the squash to the soup ...

To make the curry, heat the rapeseed oil in a small, deep saucepan. Add the onion and cook gently for 2–3 minutes. Add the butternut squash, garlic and curry paste and cook for 2–3 minutes.

It should taste vibrant and squash-y. Adjust seasonings as necessary, puréeing after any additions to fully incorporate. Ladle hot soup into bowls. Gently swirl in cream. Top with crispy chickpeas.

Squash soup is the ultimate winter comfort food, whether you prefer butternut, kabocha or delicata varieties. We love red curry ... Find this recipe and more in our guide to squash soup.

Throw in an apple or pear for a touch of sweetness (and fiber!) or even finish with a little sprinkling of cheese — you can ...

Stir in butternut squash ... Simmer until squash is very tender, about 15 minutes. (The liquid will look curdled, because it is.) Use a blender to purée the soup until smooth.

Whether you’re an omnivore, locavore, vegetarian, or carnivore, one gastronomic knowledge seems to resonate across the board: winter is the best time for a bowl of soup ... If you need a quality ...

The soup, made from butternut squash, boasts a velvety texture and a sweet, earthy depth spiced with curry, cinnamon and cumin. Beside it, crisp slices of bread with warm melted, tangy cheddar ...

whether you roast the squash, blitz it into soup or use it as a pastry topping. Video by The New York Times Julia Gartland for The New York Times This is the simplest recipe for roasted butternut ...