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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:

    35 mins

    10 mins

    25 mins

    archaeologygirl's Note:

    This recipe is based on one from 1001 Essential Recipes, but I tweaked it a little, using squash instead of pumpkin and adding a few different spices. It's got a very gentle flavour and would be a great starter for an evening meal or even just for lunch.

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    Units: US | Metric


    1. 1
      Quarter the squash, clean it out, and put olive oil, salt and pepper on the inside and cook in the microwave until soft (about 5 minutes).
    2. 2
      In a large pot, heat rest of olive oil and fry onions and carrots with curry powder.
    3. 3
      Peel and chop squash into cubes and add to the onion mixture.
    4. 4
      Add chicken broth and bring to a boil. Simmer for 20 minutes
    5. 5
      Take the pot off the heat and melt in cheese, stirring.
    6. 6
      Let cool until lukewarm, then puree in the blender or with a hand blender. Add salt and pepper to taste.

    Ratings & Reviews:


    Nutritional Facts for Curried Butternut Squash Soup

    Serving Size: 1 (275 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 169.0
    Calories from Fat 79
    Total Fat 8.8 g
    Saturated Fat 3.6 g
    Cholesterol 14.8 mg
    Sodium 449.2 mg
    Total Carbohydrate 17.0 g
    Dietary Fiber 3.0 g
    Sugars 4.0 g
    Protein 7.2 g

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