Curried Butternut Soup Recipe

Name: Curried Butternut Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 cups cubed peeled butternut squash (about 2 pounds); Cooking spray; 1 tablespoon butter; 2 cups chopped peeled Granny Smith apple (about 3/4 pound); 1 1/2 cups finely chopped onion; 1/2 cup thinly sliced celery; 1 bay leaf; 2 teaspoons curry powder; 1 garlic clove, minced; 3 (14 1/2-ounce) cans fat-free, less-sodium chicken broth; 1/8 teaspoon salt; 1/2 cup (2 ounces) grated extra-sharp white cheddar cheese

Servings: persons

8 cups cubed peeled butternut squash (about 2 pounds)
Cooking spray
1 tablespoon butter
2 cups chopped peeled Granny Smith apple (about 3/4 pound)
1 1/2 cups finely chopped onion
1/2 cup thinly sliced celery
1 bay leaf
2 teaspoons curry powder
1 garlic clove, minced
3 (14 1/2-ounce) cans fat-free, less-sodium chicken broth
1/8 teaspoon salt
1/2 cup (2 ounces) grated extra-sharp white cheddar cheese

1
Preheat oven to 400u00b0.
2
Arrange squash in a single layer on a foil-lined baking sheet coated with cooking spray. Bake at 400u00b0 for 45 minutes or until tender.
3
Melt butter in a Dutch oven over medium-high heat. Add apple, onion, celery, and bay leaf; saute 10 minutes. Stir in curry powder and garlic; cook 1 minute, stirring constantly. Add squash, broth, and salt; stir well.
4
Reduce heat to medium-low; simmer, uncovered, 30 minutes. Discard bay leaf. Partially mash mixture with a potato masher until thick and chunky; stir well with a spoon. Top each serving with cheese.

3601

kcal

Calories

378

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 12 ingredients. The key ingredients include: 8 cups cubed peeled butternut squash (about 2 pounds), Cooking spray, 1 tablespoon butter, 2 cups chopped peeled Granny Smith apple (about 3/4 pound), and more.

Yes, Curried Butternut 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.

Curried Butternut Soup

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