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Butternut Curry Soup
At a Glance
- Total
- 30 min
- Servings
- 4.00 serving(s)
Categories
- Soup
- Pureed
- Simmered
Allergens
- Milk
Servings & Nutrition
Original recipe serves 4. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
This recipe for Butternut Curry Soup brings together 2 tablespoons butter, 3/4 cup sliced leeks or 3/4 cup chopped shallot, 4 cups cubed butternut squash in a practical dish for home cooking. It takes about 30 min to prepare and cook. It makes approximately 4 servings.
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Equipment
Large saucepan, immersion blender or food processor or blender
Ingredients
- 2 tablespoons butter
- 3/4 cup sliced leeks or 3/4 cup chopped shallot
- 4 cups cubed butternut squash
- 1 tablespoon curry powder
- 1 tablespoon packed light brown sugar
- 2 cups college inn fat free & low sodium chicken broth
- sour cream (optional) or Greek yogurt (optional)
- chopped fresh chives (optional)
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Instructions
1. Melt butter in large saucepan over medium heat. Cook leeks 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. Puree squash mixture with immersion blender or in food processor or 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 tablespoons minced fresh ginger for curry powder.
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