Curried Butternut Squash Soup Recipe

Name: Curried Butternut Squash Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons butter or 3 tablespoons olive oil; 1 large leek, chopped; 1 stalk celery, diced; 1 -2 tablespoon fresh garlic (or to taste); 1 -2 teaspoon dried red pepper flakes (or to taste); 3 teaspoons sugar; 2 -3 tablespoons curry powder (or to taste); 2 teaspoons cumin (or to taste); 3 lbs butternut squash, peeled and chopped; 6 cups chicken broth; 2 granny smith apples, peeled and chopped; 1/3 cup evaporated milk or 1/3 cup whipping cream; salt and black pepper, to taste; crouton (optional)

Servings: persons

3 tablespoons butter or 3 tablespoons olive oil
1 large leek, chopped
1 stalk celery, diced
1 -2 tablespoon fresh garlic (or to taste)
1 -2 teaspoon dried red pepper flakes (or to taste)
3 teaspoons sugar
2 -3 tablespoons curry powder (or to taste)
2 teaspoons cumin (or to taste)
3 lbs butternut squash, peeled and chopped
6 cups chicken broth
2 granny smith apples, peeled and chopped
1/3 cup evaporated milk or 1/3 cup whipping cream
salt and black pepper, to taste
crouton (optional)

1
Heat the butter in a large pot over medium heat; add in the leek, celery, garlic, red pepper flakes, sugar, curry powder and cumin; cook stirring for 3-4 minutes.
2
Add in the chopped butternut squash, broth (or water) and apples; bring to a boil.
3
Reduce heat and simmer for 30-40 minutes or until the squash is tender.
4
Place half of the broth in a blender; process until smooth; transfer to a heat-proof bowl.
5
Repeat with the remaining soup; return to the pot along with the soup from the bowl.
6
Add in evaporated milk or whipping cream; cook for 2-3 minutes to heat through.
7
Season with salt and lots black pepper.
8
Ladle into bowls and sprinkle with croutons.

3300

kcal

Calories

309

Fat

Carbs

118

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 14 ingredients. The key ingredients include: 3 tablespoons butter or 3 tablespoons olive oil, 1 large leek, chopped, 1 stalk celery, diced, 1 -2 tablespoon fresh garlic (or to taste), and more.

Yes, Curried Butternut Squash 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 Squash Soup

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