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

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 20 mins

    20 mins

    1 hr

    jas4577's Note:

    This improvised recipe turned out so well that I have to share it! Perfect for a chilly day. Add extra curry to your taste. I like it spicy!

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    Units: US | Metric


    1. 1
      Preheat oven to 450.
    2. 2
      Slice the squash in half and scoop out seeds and strings. Place face up in 1/4 inches of water in 9 x 13 pan. Place unpeeled garlic cloves inside center of squash. Drizzle with olive oil if desired. Cover with tin foil. Roast the squash in the oven for 30-45 minutes until soft enough to scoop.
    3. 3
      Remove squash and let cool.
    4. 4
      Scoop out all squash into food processor along with garlic. The garlic will easily come apart from peel.
    5. 5
      Add one can of chicken stock and process until smooth.
    6. 6
      Put on stove and add other can of stock, plus coconut milk and curry. You may need to whisk the curry to unclump it.
    7. 7
      Add veggies, tofu, rice noodles if desired, but it is great all by iteself. Serve with crusty bread!

    Ratings & Reviews:


    Nutritional Facts for Curry Butternut Squash Soup

    Serving Size: 1 (389 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 267.6
    Calories from Fat 126
    Total Fat 14.0 g
    Saturated Fat 11.3 g
    Cholesterol 3.9 mg
    Sodium 231.5 mg
    Total Carbohydrate 33.0 g
    Dietary Fiber 5.3 g
    Sugars 10.5 g
    Protein 7.1 g

    The following items or measurements are not included:

    red curry paste

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