Curried Butternut Squash Soup with Almonds11 Reviews
“This curried squash soup is garnished with California Almonds and a dollop of yogurt.” - by Almond Board of California
Original recipe yields 12 servings
- 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.
- 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.
- 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.
- 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.
Amount Per Serving (12 total)
- 188 cal
- 9.7 g
- 24.3 g
Based on a 2,000 calorie diet
Reviews (11)Rate This Recipe
"this soup is delicious and very easy to make...." See more"
"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 r..." See moreecipe called for. Will be making this again soon."
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