Bistro Garden Butternut Squash Soup

Bistro Garden Butternut Squash Soup created by Dantana

Ready In:
1hr 45mins
Serves:
Units:

ingredients

directions

  • Cut squash in halves.
  • Clean and roast at 450 degrees until very tender, about 1 hour.
  • Scoop out flesh with spoon and set aside.
  • In large soup pot, saute onions in 1 tablespoon butter over medium heat until tender.
  • Add leek and squash and cook 5 minutes.
  • Add chicken stock, sugar, curry powder, cumin, salt and white pepper to taste.
  • Place soup mixture in blender, a batch at a time, blending until smooth, and return to pot.
  • Blend last batch with 1 tablespoon butter and cream.
  • Return to remaining soup, stirring, and heat through.
  • Adjust seasoning and thickness.
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RECIPE MADE WITH LOVE BY

@Dancer
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@Dancer
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  1. Dantana
    Bistro Garden Butternut Squash Soup Created by Dantana
  2. Dantana
    I had a butternut squash soup recipe that I loved- but after trying this recipe, my wife and I have put this one on the top of the list!! I bought the ingredients before looking for the recipe, luckily I had all of the extra ingredients on hand. I normally use dill and I did not add it (except for the garnish) and the taste was wonderful! Something about the curry/cumin combination really did it for us! Great soup- it is on our 'make again' list.
  3. Chef gerdag
    Delicious soup! Slight variation since the Butternut squash I had was precut I didn't roast the squash.
  4. Amy  Homestead Revi
    Wonderfully flavored! After trying several butternut squash soup recipes, this was by far our favorite. The curry gives it a distinctive taste that makes it stand apart from other similar soups. However, I did omit the sugar and doubled the curry. Did I mention it was easy to make? My emulsion blender saved a lot of work!
  5. Dancer
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