Curry Butternut Squash Soup – a delicious recipe with butternut squashes, olive oil, onion, carrots, curry, salt. Easy to follow and perfect for any occasion.
Serves 4
Soups & Stews
Servings:persons
1
Preheat the oven to 350
2
Cut the squashes in have and remove seeds. Light brush with about 1 tablespoon of the olive oil. Bake until soft - about 45 minutes. Use a fork to test the neck of the squash.
3
Meanwhile, heat the remaining 2 tablespoons of olive oil and sautee onions and carrots in a large pot until starting to soften. Add in curry and salt and pepper and continue to cook until soft.
4
When the squash is done, scoop out and add it into onions and carrots and mix together.
5
Place squash mixture in a blender or food processor and mix until smooth.
6
Put squash mixture back into pot and add in coconut milk and chicken broth (you may want to add more broth depending on how thick or thin you like your soup) and mix until well combined.
7
Add in tomato paste and mix well.
8
Simmer the soup until flavors have combined - about 15 - 20 minutes - and serve!
538
kcal
Calories
48
g
Fat
15
g
Carbs
14
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 2 medium butternut squashes, 3 tablespoons olive oil, 1 medium onion, 3 carrots, and more.
Yes, Curry 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.
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