Vadouvan N.28 Butternut Soup Recipe

Name: Vadouvan N.28 Butternut Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup olive oil; 3 cups thinly sliced onion; 2 cups thinly sliced celery; 2 cups thinly sliced leeks, thoroughly washed; 3 tablespoons chopped garlic; 1/2 cup peeled and thinly sliced carrots; 1 Granny smith apple, peeled, cored, and thinly sliced; 2 tablespoons Vadouvan N.28 spice blend; 1 tablespoon freshly grated ginger; 2 tablespoons light brown sugar; 5 pounds butternut squash, peeled, seeded, and cut into 1/2-inch dice; 2 1/2 quarts water or low sodium chicken stock; 1/2 cup heavy cream (optional); Salt and pepper

Servings: persons

1/2 cup olive oil
3 cups thinly sliced onion
2 cups thinly sliced celery
2 cups thinly sliced leeks, thoroughly washed
3 tablespoons chopped garlic
1/2 cup peeled and thinly sliced carrots
1 Granny smith apple, peeled, cored, and thinly sliced
2 tablespoons Vadouvan N.28 spice blend
1 tablespoon freshly grated ginger
2 tablespoons light brown sugar
5 pounds butternut squash, peeled, seeded, and cut into 1/2-inch dice
2 1/2 quarts water or low sodium chicken stock
1/2 cup heavy cream (optional)
Salt and pepper

1
["In a large heavy bottomed stockpot heat the olive oil. Add the onions, celery, leeks, garlic, apple, and carrots. Cook over medium heat for about 15 minutes until tender, stirring every few minutes. Add the Vadouvan spice, ginger, and brown sugar and cook for 5 more minutes. Add the butternut squash and water. Season with salt and pepper, and bring to boil over high heat. Reduce the heat, and simmer for 1 hour, or until the squash is very soft. Add the heavy cream, if using, bring to boil, and simmer for 10 more minutes.
2
Blend until smooth using a blender or an immersion blender. Season to taste before serving.", "Serving ideas:
3
Add the juice of one lemon to the soup just before serving.
4
Drizzle a spoonful of yogurt on top of each soup bowl before serving.
5
Use this soup recipe as a sauce for your favorite pasta, adding a few
6
toasted pumpkin seeds as garnish."]

4701

kcal

Calories

503

Fat

Carbs

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.

How did you like this recipe?

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

You need 14 ingredients. The key ingredients include: 1/2 cup olive oil, 3 cups thinly sliced onion, 2 cups thinly sliced celery, 2 cups thinly sliced leeks, thoroughly washed, and more.

Yes, Vadouvan N.28 Butternut 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.

Vadouvan N.28 Butternut Soup

How did you like this recipe?

Frequently Asked Questions