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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:

    2 hrs

    1 hr 30 mins

    30 mins

    Cookworm's Note:

    I'd never used butternut squash for anything but was craving a curry soup and this turned out quite nice. It has warmth for those cold winter evenings that just soothes all the way down. Prep time includes time it takes to roast the squash.

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    Units: US | Metric


    1. 1
      Heat oven to 400°F.
    2. 2
      Cut squash in half and scoop out seeds. Drizzle with olive oil and salt. Roast till tender and a fork slips in easily, about an hour. This step can be done ahead of time.
    3. 3
      Scoop out squash flesh and puree in blender along with chicken stock.
    4. 4
      Place puree and tomatoes in soup pan, heat on medium heat.
    5. 5
      In a separate pan, melt the butter and then add the flour till a paste forms.
    6. 6
      Add flour paste to soup liquid and beat with whisk till blended and thickens.
    7. 7
      Add in rest of ingredients and simmer on low for 30 minutes. You could let it simmer for longer to allow the flavors to fully blend. I let it go for about an hour.
    8. 8
      Serve with pepper as optional garnish.

    Ratings & Reviews:


    Nutritional Facts for Curry Butternut Squash Soup

    Serving Size: 1 (403 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 234.7
    Calories from Fat 84
    Total Fat 9.3 g
    Saturated Fat 4.3 g
    Cholesterol 18.8 mg
    Sodium 808.0 mg
    Total Carbohydrate 35.4 g
    Dietary Fiber 4.5 g
    Sugars 15.3 g
    Protein 5.9 g

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