Curried butternut squash soup for 6 Recipe CHEFINTH

Name: Curried butternut squash soup for 6 Recipe CHEFINTHECLOSET
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 medium size butternut squash; 1 plump yellow pepper; 1 quart low sodium vegetable stock; 2 stalks of celery chopped fine; 1 large fresh carrot, cut in about 1 inch; 2 tablespoons of Bombay yellow curry; 3 tablespoon of olive oil; 2 shallots chopped fine; 1 large white onion chopped fine; 2 cups of cream; 6 slices of bacon fried crisp, broken into bits; 3 serrano peppers; fresh dill; 1 tablespoon of roasted garlic; 2 teaspoons of salt; 2 teaspoons of black pepper

Servings: persons

2 medium size butternut squash
1 plump yellow pepper
1 quart low sodium vegetable stock
2 stalks of celery chopped fine
1 large fresh carrot, cut in about 1 inch
2 tablespoons of Bombay yellow curry
3 tablespoon of olive oil
2 shallots chopped fine
1 large white onion chopped fine
2 cups of cream
6 slices of bacon fried crisp, broken into bits
3 serrano peppers
fresh dill
1 tablespoon of roasted garlic
2 teaspoons of salt
2 teaspoons of black pepper

1
Cut butternut in half, take out the seeds.
2
Slice yellow pepper in thick slices.
3
Have oven set at 375 F
4
Oil each half of butternut squash with olive oil.
5
Place in a pyrex dish face down along with the sliced yellow pepper.
6
Add about 1 1/2 cup of water in the fish.
7
Cover with foil.
8
Bake for about 1 hour or until squash is soft.
9
While squash is cooked, fry bacon.
10
Set aside.
11
Remove bacon fat from pan.
12
Add a bit of olive oil to pan, fry chopped serrano peppers.
13
Remove from pan and set aside..
14
In a large casserole add 3 tablespoons of olive oil, and curry, Fry curry for about a minute making sure it doesnt burn.
15
Add vegetables to casserole, chopped celery, carrot, shallots and onions and cook for about 5 minutes.
16
Make sure vegies dont burn.
17
Once done set aside.
18
Once the squash and yellow pepper is cooked, scoop out the squash and add to casserole with the yellow pepper.
19
Add vegetable broth.
20
Cook on simmer for about an hour.
21
Add cream and simmer until everything is heated through.
22
Remove casserole from stove.
23
Put soup through the blender.
24
Replace in casserole add salt and pepper and heat up again.
25
To serve heat up bacon (cut in bits) and serrano peppers.
26
Top soup with bacon and peppers.

1107

kcal

Calories

105

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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

You need 16 ingredients. The key ingredients include: 2 medium size butternut squash, 1 plump yellow pepper, 1 quart low sodium vegetable stock, 2 stalks of celery chopped fine, and more.

Yes, Curried butternut squash soup for 6 Recipe CHEFINTHECLOSET 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.

That's it — enjoy your meal!

Curried butternut squash soup for 6 Recipe CHEFINTHECLOSET

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions