Curried Butternut Squash Soup
- Total Time
- 1 hour
- Rating
- Comments
- Read comments
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Ingredients
- 1whole butternut squash
- 2tablespoons butter or vegetable oil
- 1large onion, chopped
- 1tablespoon curry powder
- ¼cup unsweetened apple cider
- 1½cups chicken or vegetable stock, or water
- Juice of ½ lemon
- Salt and freshly ground black pepper
- 1tablespoon chopped fresh coriander
Nutritional analysis per serving (6 servings)
121 calories; 6 grams fat; 1 gram saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 17 grams carbohydrates; 3 grams dietary fiber; 5 grams sugars; 3 grams protein; 442 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat oven to 400 degrees. Place the squash in a foil-lined baking dish and bake until it is tender, about 45 minutes.
- Step 2
Heat the butter or oil in a heavy saucepan. Add the onion and saute just until it begins to brown. Stir in the curry powder, cook about a minute more, add the apple cider and remove from the heat.
- Step 3
When the squash is tender, peel off the skin, remove the seeds and scoop the pulp into a food processor along with the curried onion mixture. Puree this mixture, then return the puree to the saucepan. Add the stock and lemon juice, bring to a simmer, stir, then season to taste with salt and pepper.
- Step 4
Serve the soup garnished with the coriander
Private Notes
Comments
This is a favorite of mine, so easy; great for Thanksgiving dinner; always gets good comments. To save time and work, I sometimes use pre-cut squash cubes; they can be baked in the oven or simmered in water or stock on the stove.
Am I right that this recipe wants you to roast the squash in its whole form?
Had a huge squash and had to adjust the seasonings as is this recipe seems to be for about a 2 pound squash. I substituted rice vinegar for the cider, the squash was sweet enough. I increased the proportion of curry, added some minced ginger and also some lemongrass paste to broaden spice palate.
I like this recipe because it ignores coconut milk. No need to be fussy about exact measurements, and one of those blender sticks makes this a one pot meal. Thank you!
Had a huge squash and had to adjust the seasonings as is this recipe seems to be for about a 2 pound squash. I substituted rice vinegar for the cider, the squash was sweet enough. I increased the proportion of curry, added some minced ginger and also some lemongrass paste to broaden spice palate.
Am I right that this recipe wants you to roast the squash in its whole form?