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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:

    1 hr 45 mins

    45 mins

    1 hr

    David J Rust's Note:

    This, to me, sings of winter. Sure, curries are not traditional but, for me, they are a comfort food. I tend to make my own curry powder spice blends (usually from cardamon, turmeric, cinnamon, coriander seeds, and other spices) but you can make this dish with the pre-prepared variety from the supermarket. I would recommend, though, making your own some time: it really is the best way. The same can be said for the vegetable broth.

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    Serves: 8


    small b ...

    Units: US | Metric


    1. 1
      In a 450-degree Fahrenheit (230-degrees Celsius) oven, roast the quartered and de-seeded butternut squash, along with the quartered onion, in the canola oil. Coat the vegetables liberally in the oil. This will take about 45 minutes.
    2. 2
      Remove from the oven and allow to cool a bit until you can handle the squash with your hands.
    3. 3
      Scoop the insides of the roasted squash into a pot and combine with the onion, coconut milk, vegetable broth, curry powder, salt, and white pepper.
    4. 4
      Simmer, covered, over low heat for 30 minutes.
    5. 5
      With an immersion (or "stick") blender, puree the soup into a smooth blend.
    6. 6
      Serve, hot.

    Ratings & Reviews:


    Nutritional Facts for Curried Butternut Squash Soup

    Serving Size: 1 (184 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 195.4
    Calories from Fat 71
    Total Fat 7.9 g
    Saturated Fat 4.3 g
    Cholesterol 0.0 mg
    Sodium 70.4 mg
    Total Carbohydrate 32.1 g
    Dietary Fiber 3.3 g
    Sugars 17.0 g
    Protein 1.9 g

    The following items or measurements are not included:

    vegetable broth

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