Curried Butternut Squash Soup
Curried Butternut Squash Soup takes around 45 minutes from beginning to end. For $8.05 per serving, you get a main course that serves 1. One portion of this dish contains approximately 37g of protein, 35g of fat, and a total of 1520 calories. It will be a hit at your Winter event. If you have curry powder, apples, butternut squash, and a few other ingredients on hand, you can make it. Only a few people made this recipe, and 5 would say it hit the spot. It is a good option if you're following a gluten free, lacto ovo vegetarian, and primal diet. It is brought to you by Foodista. With a spoonacular score of 21%, this dish is rather bad. If you like this recipe, take a look at these similar recipes: Butternut Squash Soup with Curried Squash Seeds, Curried Butternut Squash Soup, and Curried Butternut Squash Soup.
Servings: 1
Preparation duration: -1 minutes
Cooking duration: -1 minutes
Ingredients:
1 cup apple juice
2 apples, peeled, cored and chopped
3 lbs. butternut squash
3 cups chicken stock
2 1/2 teaspoons hot curry powder
1/2 teaspoon salt
2 tablespoons unsalted butter, softened (may want to add more)
2 cups finely chopped yellow onions
Equipment:
pot
food processor
sieve
blender
Cooking instruction summary:
- Melt butter in pot. Add onions and curry powder and cook, covered, over low heat until onions are tender, about 25 minutes. Meanwhile, peel the squash, scrap out seeds and cut squash into pieces. When onions are tender, add the stock, squash, and chopped apples. Bring to a boil, reduce heat and simmer partially covered until squash and apples are very tender, about 25 minutes.
- Pour soup through a strainer, reserve liquid. Put solids in food processor or a blender with a little liquid and process until smooth. Return puree to the pot, add apple juice and additional cooking liquid until soup is of desired consistency.
- Season to taste and garnish with shredded apple and a dollop of crme frache.
Step by step:
1. Melt butter in pot.
2. Add onions and curry powder and cook, covered, over low heat until onions are tender, about 25 minutes. Meanwhile, peel the squash, scrap out seeds and cut squash into pieces. When onions are tender, add the stock, squash, and chopped apples. Bring to a boil, reduce heat and simmer partially covered until squash and apples are very tender, about 25 minutes.
3. Pour soup through a strainer, reserve liquid. Put solids in food processor or a blender with a little liquid and process until smooth. Return puree to the pot, add apple juice and additional cooking liquid until soup is of desired consistency. Season to taste and garnish with shredded apple and a dollop of crme frache.
Nutrition Information:
covered percent of daily need
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