Curried Butternut Squash Soup

Curried Butternut Squash Soup

57
Marci Stohon 1

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

40 m servings 296 cals
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Original recipe yields 4 servings

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Nutrition

  • 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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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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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.

Reviews

57

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 ...

So delicious! This is a rich, savory, and decadent soup with a hint of sweet. This tastes like it was simmered long and low in order to develop such depth, yet it is so simple. There are layers ...

This was absolutely delicious! I subbed coconut milk for half & half so I could have a dairy-free option. It was wonderful the first night and the leftovers were even better the next day!

Loved this recipe! I didn't have half and half so I substituted coconut milk, unsweetened, and it worked great. This is very good and you can adjust the heat to your liking.

Excellent! We also roasted the squash first and added 1/2 cup coconut milk in place of half and half at the end and it really amped up the flavour of the squash and curry.

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!

The soup that keeps on giving...Had an extra sweet potato and added it in. It was excellent. With the sweet potato added it was thick but still very good. After a couple of days added the leftov...