Curried Butternut Squash Soup Recipe - Allrecipes.com
  • 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!

 
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!

 

2 Ratings

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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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