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Butternut Curry SoupButternut Curry Soup
Butternut Curry Soup
Butternut Curry Soup
Combine the complex flavors of curry with seasonal butternut squash to create a soup that is perfect on your holiday table or any cold weather meal.
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Recipe - Gourmet Garage Corporate
ButternutCurrySoup.jpg
Butternut Curry Soup
Prep Time10 Minutes
Servings4
Cook Time20 Minutes
Calories140
Ingredients
2 Tbsp. butter
3/4 cup sliced leeks or chopped shallots
4 cups cubed butternut squash
2 tsp. curry powder
2 cups College Inn® Chicken Broth
1 Tbsp. packed light brown sugar
Sour cream ( Greek yogurt, optional substitute )
Chopped fresh chives, optional
Directions

1. Melt butter in a large saucepan over medium heat. Add leeks; cook 3 minutes. Add squash, curry powder and sugar; cook 2 minutes.

 

2. Add broth; cover and bring to a boil. Reduce heat and simmer 15 minutes or until squash is soft. Remove from heat.

 

3. Purée squash mixture with an immersion blender or in a blender until smooth. Serve with sour cream or Greek yogurt and chives, if desired.

 

VARIATION: To make Butternut Ginger Soup, prepare recipe as directed, except substitute 1 Tbsp. minced fresh ginger for curry powder.

 

Nutritional Information
  • 6 g Total Fat
  • 3.5 g Saturated Fat
  • 15 mg Cholesterol
  • 410 mg Sodium
  • 2 g Protein
  • 22 g Total Carbohydrates
  • 3 g Dietary Fiber
10 minutes
Prep Time
20 minutes
Cook Time
4
Servings
140
Calories

Shop Ingredients

Makes 4 servings
2 Tbsp. butter
Kerrygold Pure Irish Butter, 8 oz
Kerrygold Pure Irish Butter, 8 oz
$4.99$0.62/oz
3/4 cup sliced leeks or chopped shallots
Fresh Shallots, 1 ct, 6 oz
Fresh Shallots, 1 ct, 6 oz
$1.87 avg/ea$0.31/oz
4 cups cubed butternut squash
Butternut Squash, 1 ct, 3 pound
Butternut Squash, 1 ct, 3 pound
$5.97 avg/ea$1.99/lb
2 tsp. curry powder
Not Available
2 cups College Inn® Chicken Broth
Organic Chicken Broth , 32 fl oz
Organic Chicken Broth , 32 fl oz
$4.49$0.14/fl oz
1 Tbsp. packed light brown sugar
Domino Premium Pure Cane Dark Brown Sugar, 16 oz
Domino Premium Pure Cane Dark Brown Sugar, 16 oz
$3.19$3.19/lb
Sour cream ( Greek yogurt, optional substitute )
Daisy Pure & Natural Sour Cream, 8 oz
Daisy Pure & Natural Sour Cream, 8 oz
$2.89$0.36/oz
Chopped fresh chives, optional
Wholesome Pantry Organic Herbs Chives, 0.66 oz
Wholesome Pantry Organic Herbs Chives, 0.66 oz
$3.99$6.05/oz

Nutritional Information

  • 6 g Total Fat
  • 3.5 g Saturated Fat
  • 15 mg Cholesterol
  • 410 mg Sodium
  • 2 g Protein
  • 22 g Total Carbohydrates
  • 3 g Dietary Fiber

Directions

1. Melt butter in a large saucepan over medium heat. Add leeks; cook 3 minutes. Add squash, curry powder and sugar; cook 2 minutes.

 

2. Add broth; cover and bring to a boil. Reduce heat and simmer 15 minutes or until squash is soft. Remove from heat.

 

3. Purée squash mixture with an immersion blender or in a blender until smooth. Serve with sour cream or Greek yogurt and chives, if desired.

 

VARIATION: To make Butternut Ginger Soup, prepare recipe as directed, except substitute 1 Tbsp. minced fresh ginger for curry powder.