Gingered & Curried Butternut And Potato Soup Recipe

Name: Gingered & Curried Butternut And Potato Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 cups butternut Squash, peeled and cubed; 6 teaspoons olive oil (divided); 1 large onion, chopped; 2 tablespoons butter; 2 teaspoons fresh ginger, minced; 3 teaspoons curry powder; 1 teaspoon salt; 1/2 teaspoon black pepper; 3 large potatoes, peeled and cubed; 7 cups chicken broth; 1 bulb roasted garlic; 1/2 pound bacon, fried crispy and crumbled

Servings: persons

8 cups butternut Squash, peeled and cubed
6 teaspoons olive oil (divided)
1 large onion, chopped
2 tablespoons butter
2 teaspoons fresh ginger, minced
3 teaspoons curry powder
1 teaspoon salt
1/2 teaspoon black pepper
3 large potatoes, peeled and cubed
7 cups chicken broth
1 bulb roasted garlic
1/2 pound bacon, fried crispy and crumbled

1
["Fry bacon very crispy, crumble and set aside", "Preheat oven to 450 degree", "Place squash onto a greased baking sheet; drizzle with 4 teaspoons olive oil and toss to coat well.", "Cut the top off the bulb of garlic and drizzle with a little olive oil and wrap tightly in aluminum foil. Place it on the baking sheet to roast along with the squash.
2
Roast squash and garlic for 30 minutes stirring the squash occasionally. Test for tenderness; cook 5 or 10 minutes longer until tender. Set aside.", "Put remaining oil and the butter in a soup pot. Add onion and saute for 5 minutes or until translucent. Stir in ginger, curry, salt and pepper; cook for 2 minutes. Stir in potatoes; cook 2 minutes longer. Add the broth; bring to a boil; reduce heat and simmer for 15 to 20 minutes until potatoes are tender.", "Add roasted squash, squeeze in roasted garlic and stir. Use a blender to puree in small batches or use an emersion blender. If the soup seems too thick you can add a little milk or a little more broth. Garnish with crumbled bacon and serve with crusty bread."]

4479

kcal

Calories

422

Fat

Carbs

159

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 12 ingredients. The key ingredients include: 8 cups butternut Squash, peeled and cubed, 6 teaspoons olive oil (divided), 1 large onion, chopped, 2 tablespoons butter, and more.

Yes, Gingered & Curried Butternut And Potato 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.

Gingered & Curried Butternut And Potato Soup

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