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: 1/4 cup olive oil; 1 cup diced shallots (can be white onion); 3 whole cloves garlic; 1/8 cup minced fresh ginger; 4 bay leaves; 1/2 tsp red pepper; 3 1/2 lbs butternut squash, peeled, seeded, cut into chunks; 1 1/2 tsp salt; 1 tsp curry powder; 5 - 6 cups chicken broth, heated; 1 inch chunk palm sugar or 1 tbsp granulated sugar; 1 15oz can low fat coconut milk; fresh chopped chives or fresh curry leaf for garnish

Servings: persons

1/4 cup olive oil
1 cup diced shallots (can be white onion)
3 whole cloves garlic
1/8 cup minced fresh ginger
4 bay leaves
1/2 tsp red pepper
3 1/2 lbs butternut squash, peeled, seeded, cut into chunks
1 1/2 tsp salt
1 tsp curry powder
5 - 6 cups chicken broth, heated
1 inch chunk palm sugar or 1 tbsp granulated sugar
1 15oz can low fat coconut milk
fresh chopped chives or fresh curry leaf for garnish

1
In a deep stew pot over medium heat, heat the oil. Add the shallots or onions, stir for several minutes until wilted. Add the garlic and ginger, soften 3 - 5 minutes. Add bay leaves and crushed red pepper and cook for an additional minute or two.
2
Now add the squash, salt, and curry powder and cook for ten minutes or so.
3
Turn the heat to medium high and add the chicken stock. Put the lid on the pot and bring to a boil. Immediately lower the heat and simmer for an additional 30 minutes, stirring and mashing every 5 minutes. This will ideally reduce the size of the squash chunks. About 15 minutes into the boiling process add the sugar and coconut milk, stir.
4
When 30 minutes are up, remove the bay leaves from the soup. With an immersion blender, puree the soup to achieve a consistant texture.
5
Reheat to soup 10 - 15 minutes, adjusting the salt to taste. Garnish with chopped chives or curry leaves. Serve pipping hot!

3415

kcal

Calories

342

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 13 ingredients. The key ingredients include: 1/4 cup olive oil, 1 cup diced shallots (can be white onion), 3 whole cloves garlic, 1/8 cup minced fresh ginger, 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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