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    You are in: Home / Recipes / Curried Butternut Squash Soup Recipe
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    Curried Butternut Squash Soup

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    10 mins

    40 mins

    Sackville's Note:

    This is a colourful and hearty winter warmer. I picked up the recipe on the web while looking for a different way to use up extra bananas and adjusted it to my taste. You may want a bit more broth to thin down the soup to your liking.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 350 F or 180°C.
    2. 2
      Place the diced squash on a lined baking tray and sprinkle it with brown sugar, the honey and 2 tablespoons butter.
    3. 3
      Roast until caramelized and soft to the touch, about 20 minutes.
    4. 4
      Roast the unpeeled banana in the oven at the same time.
    5. 5
      Melt the other 2 tablespoons butter in a large saucepan on medium heat and sweat the chopped onion, celery and carrot for a few minutes until tender.
    6. 6
      Add the garlic, curry powder, coriander, nutmeg and cinnamon and cook slowly for a few more minutes.
    7. 7
      When the squash is done, remove it from the tray and add to the soup.
    8. 8
      Take the banana from its skin and also add it to the soup, along with the chicken broth.
    9. 9
      You can scrape any sugar/honey mixture left on the tray lining into the soup as well.
    10. 10
      Simmer for a further 10 minutes, then add the coconut milk and blend until smooth.
    11. 11
      Thin out the soup, if desired, with a bit more broth.
    12. 12
      Blend again until smooth and pass the soup through a chinois or household strainer.
    13. 13
      Add lime juice and salt and pepper to taste.
    14. 14
      Ladle into bowls and serve with cilantro leaves as a garnish, a drizzle of truffle oil or a few toasted pumpkin seeds.
    15. 15
      The soup goes well with a chilled Gewurztraminer wine.

    Browse Our Top Bananas Recipes

    Ratings & Reviews:

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    Nutritional Facts for Curried Butternut Squash Soup

    Serving Size: 1 (263 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 404.4
     
    Calories from Fat 216
    53%
    Total Fat 24.1 g
    37%
    Saturated Fat 18.1 g
    90%
    Cholesterol 30.5 mg
    10%
    Sodium 138.6 mg
    5%
    Total Carbohydrate 50.8 g
    16%
    Dietary Fiber 5.8 g
    23%
    Sugars 25.5 g
    102%
    Protein 4.0 g
    8%

    The following items or measurements are not included:

    vegetable stock

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