Curried Squash Soup Recipe

Stir in the squash, carrots, parsnips, thyme, and curry powder. The curry will become fragrant as it warms.

Cover the saucepan again and continue to cook for 10 to 15 minutes, or until the vegetables are tender when pierced with a fork.

Pour in the chicken stock and dry white wine. Bring the mixture to a gentle simmer and cook for 20 to 30 minutes, letting the flavors meld.

Carefully transfer the soup in batches to a food processor or use an immersion blender directly in the pot, processing until completely smooth. Return the pureed soup to the saucepan.

Stir in the heavy cream, then season with salt and pepper to taste. Ladle the hot soup into warmed serving bowls. You can garnish with toasted pepitas, caramelized shallots, or garlic croutons for a little crunch.