Curried Squash Soup Recipe

Name: Curried Squash Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 whole Butternut Squash, Peeled And Cut Into 1/2 Inch Cubes; 1 whole Baking Potato, Peeled And Cut Into 1/2 Inch Cubes; 1 whole Sweet Potato, Peeled And Cut Into 1/2 Inch Cubes; 1-1/2 Tablespoon Canola Oil, Divided; 1/2 teaspoons Cinnamon, Divided; 3/4 teaspoons Curry Powder, Divided; 1 pinch Salt; 1 whole Small Onion, Chopped; 1 whole Sweet Apple, Chopped; 1 clove Garlic, Minced; 1/2 teaspoons Ground Ginger; 1/2 teaspoons Garam Masala; 3/4 teaspoons Ground Cumin; 6 cups Low Sodium Chicken Or Vegetable Broth; 1/2 cups Orange Juice; Fresh Cilantro, To Serve (optional)

Servings: persons

1 whole Butternut Squash, Peeled And Cut Into 1/2 Inch Cubes
1 whole Baking Potato, Peeled And Cut Into 1/2 Inch Cubes
1 whole Sweet Potato, Peeled And Cut Into 1/2 Inch Cubes
1-1/2 Tablespoon Canola Oil, Divided
1/2 teaspoons Cinnamon, Divided
3/4 teaspoons Curry Powder, Divided
1 pinch Salt
1 whole Small Onion, Chopped
1 whole Sweet Apple, Chopped
1 clove Garlic, Minced
1/2 teaspoons Ground Ginger
1/2 teaspoons Garam Masala
3/4 teaspoons Ground Cumin
6 cups Low Sodium Chicken Or Vegetable Broth
1/2 cups Orange Juice
Fresh Cilantro, To Serve (optional)

1
Preheat oven to 425u00b0F. Line a baking sheet with foil.
2
Combine squash and both potatoes with 1 tablespoon oil, 1/4 teaspoon cinnamon, 1/4 teaspoon curry powder (make them heaping if you'd like), and salt. Toss together to coat vegetables. Arrange in a single layer on baking sheet. Roast for about 30 minutes, until fork tender.
3
When vegetables are almost done, heat remaining 1/2 tablespoon oil in a bottom of a large stock pot over medium heat. Add onion and apple. Saute 3-5 minutes, until softened. Add garlic, remaining 1/2 teaspoon curry powder, ginger, garam masala, cumin, and remaining 1/4 teaspoon cinnamon. Saute 1-2 minutes, until fragrant and heated through. Do not let this burn.
4
Add roasted vegetables and broth. Bring to a boil. Simmer for 30 minutes, until vegetables are soft and flavors combined.
5
Remove from heat. Stir in orange juice. Blend soup until smooth. Add more juice or broth if needed to thin out the consistency. Serve warm, with cilantro if desired.

1079

kcal

Calories

Fat

Carbs

114

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 16 ingredients. The key ingredients include: 1 whole Butternut Squash, Peeled And Cut Into 1/2 Inch Cubes, 1 whole Baking Potato, Peeled And Cut Into 1/2 Inch Cubes, 1 whole Sweet Potato, Peeled And Cut Into 1/2 Inch Cubes, 1-1/2 Tablespoon Canola Oil, Divided, and more.

Yes, Curried 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 Squash Soup

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