Curried Butternut Squash Soup with Almonds

Curried Butternut Squash Soup with Almonds

11 Reviews 3 Pics
Recipe by  Almond Board of California

“This curried squash soup is garnished with California Almonds and a dollop of yogurt.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 12 servings

Directions

  1. Preheat oven to 375 degrees F. Roast squash for 15 minutes; remove from oven and cut in half, scooping out seeds. Place cut side down on oiled baking sheet and return to oven for 30-35 minutes, until very soft. Remove from oven and let cool.
  2. Meanwhile, turn heat down to 350 degrees F. Place almonds on the baking sheet and roast until golden brown, about 10 minutes. Heat 2 tablespoons oil in a large pot. Add onion and garlic; saute on medium heat until onion is translucent. Add curry powder and stir for 2-3 minutes, until fragrant.
  3. Cut away peel from squash, and cut into bite-sized pieces. Place curried onion and garlic mixture in a blender or food processor; add enough squash and broth to fill. Add 3/4 cup almonds, reserving the remaining 1/4 for garnish, and process until smooth. Transfer to pot. Puree remaining squash and broth, and transfer to pot.
  4. Stir mixture and bring to a boil; reduce heat and simmer for 10 minutes. Season with salt. Ladle soup into bowls, swirl 1/4 teaspoon of olive oil on each bowl and top with a dollop of yogurt. Sprinkle remaining almonds on top of yogurt.

Share It

Reviews (11)

Rate This Recipe
amy
12

amy

this soup is delicious and very easy to make.

carla
11

carla

AMAZING! I halved this recipe but wish I made a full batch so I could freeze some. The only thing about it that I changed was that I used Indian Malasa instead of curry and used a bit more than the recipe called for. Will be making this again soon.

Pippi
10

Pippi

This is my favorite soup in the world. I make it with 3 teaspoons of curry and low sodium vegetable broth. I also add a teaspoon of cardamon and a teaspoon of cumin. YUMMY!

More Reviews

Similar Recipes

Roasted Almonds Sweet Potatoes
(15)

Roasted Almonds Sweet Potatoes

Almond Spinach Salad
(20)

Almond Spinach Salad

Spinach Almond Pesto
(15)

Spinach Almond Pesto

Strawberry-Cucumber Salad with Almonds and Mint
(15)

Strawberry-Cucumber Salad with Almonds and Mint

Almond Orange Crusted Chicken with Fennel Arugula Salad
(12)

Almond Orange Crusted Chicken with Fennel Arugula Salad

Beet Salad with Almonds and Chives
(6)

Beet Salad with Almonds and Chives

Nutrition

Amount Per Serving (12 total)

  • Calories
  • 188 cal
  • 9%
  • Fat
  • 9.7 g
  • 15%
  • Carbs
  • 24.3 g
  • 8%
  • Protein
  • 4.5 g
  • 9%
  • Cholesterol
  • < 1 mg
  • < 1%
  • Sodium
  • 332 mg
  • 13%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Beet Salad with Almonds and Chives

>

next recipe:

Strawberry-Cucumber Salad with Almonds and Mint