Curried Butternut Squash Soup

Curried Butternut Squash Soup

53
Marci S. 1

"This is a soup that will keep you warm during a long, cold winter!"

Ingredients

40 m {{adjustedServings}} servings 296 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 296 kcal
  • 15%
  • Fat:
  • 13.3 g
  • 20%
  • Carbs:
  • 43.8g
  • 14%
  • Protein:
  • 5.5 g
  • 11%
  • Cholesterol:
  • 38 mg
  • 13%
  • Sodium:
  • 1615 mg
  • 65%

Based on a 2,000 calorie diet

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Directions

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  1. Melt butter in a large pot over medium heat. Cook and stir onion and garlic in hot butter until softened and browned, 10 to 15 minutes.
  2. Stir chicken broth, squash, curry powder, salt, cumin, and cayenne pepper into onion mixture. Bring mixture to a boil, reduce heat to low, and simmer until squash is tender, about 15 minutes. Remove from heat. Stir half-and-half and honey into squash mixture.
  3. Pour squash mixture into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth. Ladle soup into serving bowls and top with a dollop of sour cream.
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Reviews

53
  1. 68 Ratings

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Excellent- i followed instructions except i roasted the squash on a baking sheet at 400 degrees for 1 hour to make the skin peel off and then let the cooked squash simmer with the chicken broth ...

We love this soup. I did put a little less garlic in it - instead of half and half, I used Greek yogurt and instead of the honey, I used agave. Also used low-sodium chicken stock and added no s...

Delicious, flavourful squash soup with the perfect amount of heat! I used 5% cream instead of half and half, put a dallop of yogurt, some parsley and a few of the roasted seeds on top. The soup ...