Butternut Squash Carrot Curry Soup Recipe

Name: Butternut Squash Carrot Curry Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 3 minced garlic cloves; 1 tablespoon curry powder; 1/4 teaspoon ginger powder (can also use fresh ginger); 1 onion; 2 carrots; 1 1/2 - 2 cups butternut squash (small cubes); salt; 3 cups chicken broth; heavy cream (optional and to taste); 1/2 cup dry white wine (optional)

Servings: persons

2 tablespoons olive oil
3 minced garlic cloves
1 tablespoon curry powder
1/4 teaspoon ginger powder (can also use fresh ginger)
1 onion
2 carrots
1 1/2 - 2 cups butternut squash (small cubes)
salt
3 cups chicken broth
heavy cream (optional and to taste)
1/2 cup dry white wine (optional)

1
["Heat olive oil in a heavy pot over medium heat. Add minced garlic and chopped onions, stir to coat. Add thinly sliced carrots and cook for 3 minutes, or until they start to get soft.", "Add squash. Stir and cook for a few minutes, until squash is soft and tender. After a few minutes, add salt to taste and the curry powder.", "Pour in wine if using. Let cook for 30 seconds, then pour in chicken broth. Reduce heat to a simmer, cover pot, and cook for 1 hour. After 1 hour, taste and adjust seasonings. Turn off heat.", "Puree soup using a blender. Return to soup pot and bring to a simmer.", "If you use decide to add cream you'll want to ""float"" it on top of the soup by first pouring it into a teaspoon and then carefully dripping it over the top. To make a lovely design, drip a few small parallel lines over the top, take a spoon and swirl through them in a semi-circle around the bowl. It looks something like a leaf pattern. Not as difficult as it sounds; it just takes a little practice."]

775

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 tablespoons olive oil, 3 minced garlic cloves, 1 tablespoon curry powder, 1/4 teaspoon ginger powder (can also use fresh ginger), and more.

Yes, Butternut Squash Carrot Curry Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Butternut Squash Carrot Curry Soup

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