Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Curried Butternut Squash Soup Recipe
    Lost? Site Map

    Curried Butternut Squash Soup

    Total Time:

    Prep Time:

    Cook Time:

    1 hr

    15 mins

    45 mins

    Kittencalskitchen's Note:

    To make this into a vegetarian soup use vegetable broth (see my Vegetable Stock (Low Fat)) adjust all seasonings to taste. One medium onion can be replaced for the leek if desired.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Heat the butter in a large pot over medium heat; add in the leek, celery, garlic, red pepper flakes, sugar, curry powder and cumin; cook stirring for 3-4 minutes.
    2. 2
      Add in the chopped butternut squash, broth (or water) and apples; bring to a boil.
    3. 3
      Reduce heat and simmer for 30-40 minutes or until the squash is tender.
    4. 4
      Place half of the broth in a blender; process until smooth; transfer to a heat-proof bowl.
    5. 5
      Repeat with the remaining soup; return to the pot along with the soup from the bowl.
    6. 6
      Add in evaporated milk or whipping cream; cook for 2-3 minutes to heat through.
    7. 7
      Season with salt and lots black pepper.
    8. 8
      Ladle into bowls and sprinkle with croutons.

    Ratings & Reviews:

    • on October 27, 2011

      This is a fantastic soup and vbery easy to make. Great recipe.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on July 24, 2009

      55

      This DEFINATELY works for me! Is a GREAT, GREAT recipe! FANTASTIC as is, TRUE! When making, I started talking to myself too! Saying IRON CHEF, want to KNOW your secret ingredient for the day? YES CHEF, and 200g smooth peanut butter was in the pot, okay? lol Used chicken stock, omitted salt as it is included too! Might have gone a bit over re chilli, but is personal tastes too! Made this for my Xmas in July, BECAUSE IT'S KITTENCAL'S!!!! That's why!!! :) Thanks!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on November 05, 2006

      55

      A lovely tasting soup with a nice curry flavor, slightly sweet. I used vegetable broth and only used about 1/4 tsp. crushed red pepper flakes. Thanks Kitten!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Advertisement

    Nutritional Facts for Curried Butternut Squash Soup

    Serving Size: 1 (582 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 272.6
     
    Calories from Fat 81
    29%
    Total Fat 9.0 g
    13%
    Saturated Fat 4.8 g
    24%
    Cholesterol 19.3 mg
    6%
    Sodium 832.7 mg
    34%
    Total Carbohydrate 43.7 g
    14%
    Dietary Fiber 7.1 g
    28%
    Sugars 14.9 g
    59%
    Protein 9.1 g
    18%

    Ideas from Food.com

    “Everything

    Thanksgiving, Solved

    Every recipe, menu, tip and how-to is right here, at your service.

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites