Curried Butternut Squash Soup
You can never have too many soup recipes, so give Curried Butternut Squash Soup a try. This recipe serves 4 and costs $2.22 per serving. One serving contains 252 calories, 4g of protein, and 4g of fat. It is brought to you by Foodnetwork. Head to the store and pick up low fat plain yogurt, salt, curry powder, and a few other things to make it today. A few people made this recipe, and 53 would say it hit the spot. It will be a hit at your Winter event. It is a good option if you're following a gluten free and lacto ovo vegetarian diet. From preparation to the plate, this recipe takes roughly 40 minutes. With a spoonacular score of 74%, this dish is pretty good. Similar recipes include Butternut Squash Soup with Curried Squash Seeds, Curried Butternut Squash Soup, and Curried Butternut Squash Soup.
Servings: 4
Preparation duration: 15 minutes
Cooking duration: 25 minutes
Ingredients:
1 (2 1/2-pound) butternut squash, peeled, seeded and cut into 1-inch cubes
1 tablespoon canola oil
1 tablespoon plus 2 teaspoons curry powder
2 cloves garlic, minced
2 tablespoons honey
4 teaspoons plain low-fat yogurt, for garnish
1 medium onion, chopped (about 2 cups)
1/2 teaspoon salt, plus more, to taste
6 cups low-sodium chicken broth or vegetable broth
Equipment:
pot
immersion blender
blender
bowl
ladle
Cooking instruction summary:
Watch how to make this recipe. Heat oil over medium heat in a 6-quart stockpot. Add onions and garlic and saute until soft but not brown, about 6 to 7 minutes. Add the butternut squash, broth, curry powder and salt and bring to a boil. Reduce heat and simmer until squash is tender, about 12 to 15 minutes. Remove from heat stir in honey and puree with an immersion blender or in batches in a blender until smooth. Season with salt, to taste. Ladle into serving bowls and add a dollop of yogurt.
Step by step:
1. Watch how to make this recipe.
2. Heat oil over medium heat in a 6-quart stockpot.
3. Add onions and garlic and saute until soft but not brown, about 6 to 7 minutes.
4. Add the butternut squash, broth, curry powder and salt and bring to a boil. Reduce heat and simmer until squash is tender, about 12 to 15 minutes.
5. Remove from heat stir in honey and puree with an immersion blender or in batches in a blender until smooth. Season with salt, to taste.
6. Ladle into serving bowls and add a dollop of yogurt.
Nutrition Information:
covered percent of daily need
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