I made this warming Curried Butternut Squash and Broccoli Soup for dinner on Monday night!  When I say it’s warming, I mean it, literally, because I put just a little too much red chili paste in and it was extremely spicy.  I’ve fixed that amount in the recipe so you don’t have to worry about it, but add more if you like spicy foods!  I actually think that the spiciness of the chili paste is delicious with the curry.  I’m going to recommend that you buy the very best curry powder that you can find for this soup because it does make a difference.  I had just a tiny bit left from my trip to Provence that I had been saving and I used it for this Curried Butternut Squash and Broccoli Soup.  As you can see in the different pictures, I played around with the toppings until I found just the right flavors.  I started with my chopped Maple Roasted Curry Cashews (keep scrolling for both the soup and the cashew recipes) and then added cilantro.  The addition of a dollop of mango chutney to the Curried Butternut Squash and Broccoli Soup, in my opinion made it just perfect!  This soup would be delicious without any toppings or with just a sprinkle of cilantro, so please don’t feel like you have to make any special toppings to go with it!  It’s fabulous on it’s own so be creative if you have time and if not just make and eat (but I do recommend the cilantro)!

I’ve included this recipe for my Maple Curry Roasted Cashews again because it’s such a great snack to have with wine before dinner AND these nuts make a great gift!

Recipe

 I hope you’ll try this delicious Butternut Squash and Broccoli Soup.  It’s the perfect crowd pleaser for the holidays!

We are definitely on the countdown to Christmas Day.  Tomorrow, I’m spending the day cooking and doing all the last minute things that need to be done!  I hope you all have time to take a minute to relax before the festivities begin!  Thanks for stopping by and have a great day!