Curried Butternut Squash Soup Recipe - Allrecipes.com
Curried Butternut Squash Soup Recipe
  • READY IN 40 mins

Curried Butternut Squash Soup

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    15 mins
  • COOK

    25 mins
  • READY IN

    40 mins

Directions

  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 More Reviews

Mar 14, 2014

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 salt. Perfect with cornbread!

 
Oct 05, 2014

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 is a thinner squash soup. Next time I think I will roast the squash first!

 
Jul 06, 2014

Love it! Used nonfat half and half and sour cream. I roasted the squash and scooped it into the chicken broth. It's a keeper!

 
Oct 21, 2014

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 mixture for about 10-15 mins. It was smooth, velvety, and with just the right start of sweetness and finish of spice. Definitely will make again.

 
Oct 13, 2014

Excellent a new family favourite. Roasted the squash and skipped the honey as the squash is a sweet one. Good without the cream. Adding the cream reduces the sweetness and makes it really delish!

 
Oct 12, 2014

I made this recipe exactly as it was written; I did not add any extras like sour cream. Loved, loved, loved it! The cayenne pepper did not make it "hot"..just seemed to enhance the other flavors. This is an absolute keeper! I did find it a bit messy transferring to my food processor, but don't want to spend money on another gadget, so I'll just use a steadier hand when transferring :) Thank you for sharing!

 
Oct 06, 2014

Ate it out of the pot. It's the perfect mix of heat and sweet.

 

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Nutrition

  • Calories
  • 296 kcal
  • 15%
  • Carbohydrates
  • 43.8 g
  • 14%
  • Cholesterol
  • 38 mg
  • 13%
  • Fat
  • 13.3 g
  • 20%
  • Fiber
  • 5.7 g
  • 23%
  • Protein
  • 5.5 g
  • 11%
  • Sodium
  • 1615 mg
  • 65%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

Marci S.
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