Curried Mussel and Butternut Squash Soup Recipe

Name: Curried Mussel and Butternut Squash Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons unsalted butter; 2 shallots, finely chopped; 1 leek, white and light green parts, sliced crosswise 1/2 inch thick; 1 tablespoon curry powder; 2 12 lbs butternut squash, peeled seeded and cut into 1/2-inch dice; 2 ½ cups chicken stock or 2 ½ cups low sodium chicken broth; 2 lbs mussels, scrubbed and debearded; 1 cup dry white wine; ½ cup water; 2 fresh thyme sprigs; fresh ground pepper; salt; cilantro leaf, for garnish

Servings: persons

2 tablespoons unsalted butter
2 shallots, finely chopped
1 leek, white and light green parts, sliced crosswise 1/2 inch thick
1 tablespoon curry powder
2 12 lbs butternut squash, peeled seeded and cut into 1/2-inch dice
2 ½ cups chicken stock or 2 ½ cups low sodium chicken broth
2 lbs mussels, scrubbed and debearded
1 cup dry white wine
½ cup water
2 fresh thyme sprigs
fresh ground pepper
salt
cilantro leaf, for garnish

1
Melt the butter in a medium sauce-pan.
2
Add the shallots and leek and cook over moderate heat, stirring occasionally, until softened, 3 to 4 minutes.
3
Stir in the curry powder and cook until fragrant, about 1 minute.
4
Add the butternut squash and stock, cover and simmer until the squash is very tender, 20 to 25 minutes.
5
Remove from the heat and let the soup cool to room temperature.
6
Working in batches, puree the soup in a blender until smooth.
7
Return the soup to the saucepan.
8
In another medium saucepan, combine the mussels with the white wine, water and thyme and season generously with pepper.
9
Cover and bring to a boil over high heat.
10
Steam the mussels for 3 to 5 minutes, shaking the pan occasionally; transfer the mussels to a bowl as they open.
11
Remove the mussels from the shells and reserve 12 shells for garnish.
12
Carefully pour the mussel-cooking liquid into the soup, leaving behind any sand or grit.
13
Reheat the soup and season with salt.
14
Place 12 of the mussels in the reserved shells.
15
Add the rest of the mussels to the soup to warm them.
16
Ladle the soup into bowls, garnish with cilantro and the mussels in the shells and serve.

707

kcal

Calories

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.

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 13 ingredients. The key ingredients include: 2 tablespoons unsalted butter, 2 shallots, finely chopped, 1 leek, white and light green parts, sliced crosswise 1/2 inch thick, 1 tablespoon curry powder, and more.

Yes, Curried Mussel and Butternut Squash Soup falls under the Seafood 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 Mussel and Butternut Squash Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions