| Level: | Intermediate |
| Total: | 1 hr 40 min |
| Prep: | 15 min |
| Cook: | 1 hr 25 min |
| Yield: | 4 to 6 servings |
Ingredients
- 1 (3-pound) butternut squash
- Extra-virgin olive oil, for roasting, plus 2 tablespoons
- Kosher salt and freshly cracked black pepper
- 2 shallots, chopped
- 1 quart low-sodium chicken stock
- 2 teaspoons curry powder (mild or spicy)
Instructions
- Preheat the oven to 375 degrees F.
- Cut the squash in half through the stem and remove the seeds. Drizzle the cut edges with oil, season with salt and pepper, and put it, cut side down, on a baking sheet. Roast until very soft, about 1 hour. Remove the squash from the oven, turn the halves over and let them stand until cool enough to handle. Scoop the flesh from the shell, into a bowl and discard the shell.
- In a large saucepan or Dutch oven with a lid, heat the 2 tablespoons oil over medium heat. Add the shallots and cook until softened, about 6 minutes. Add the squash flesh, chicken stock, and curry powder and bring to a boil. Reduce the heat to a simmer, cover, and cook until the squash is broken down, about 10 minutes.
- Cool the squash mixture for about 5 minutes before adding it to a blender. Working in batches, puree the soup in a blender until smooth, transferring the puree to a clean saucepan as you work. Season the soup with salt and pepper, to taste, and simmer a few minutes over medium heat to combine the flavors. Ladle the soup into serving bowls and serve immediately.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 171 |
| Total Fat | 6 g |
| Saturated Fat | 1 g |
| Carbohydrates | 29 g |
| Dietary Fiber | 5 g |
| Sugar | 6 g |
| Protein | 6 g |
| Cholesterol | 0 mg |
| Sodium | 960 mg |
Reviews
I make this all the time but one time didn’t have shallots so subbed red onion; fabulous flavor and incredibly easy.
Great flavor and easy to made. I suppose I was a bit generous with the curry.
Absolutely delicious! I made it according to directions with the exception of using an immersion blender.
So many good reviews that I must have done something wrong as my recipe for this was not good. I may have over roasted the already cut butternut squash. I used white onions as I did not have shallots. I also used salted chicken broth. I will try again following the recipe exactly.
SO YUMMY and easy! best butternut squash soup and NO fat
Forget the other squash soup recipes. Add salt, pepper and herbs de Provence if you have it. Maybe a shot of dry sherry but without the sherry, this is perfect!!
Made this today for tonite’s supper. Roasted 2 small carrots along with the squash; also added one small onion to roasting pan. Seasoned as per recipe, except no curry (we don’t care for it). Added pinch of cayenne pepper and pinch of ginger powder. Simmering on stove, smells wonderful. Had to taste of course! Can’t wait until it’s actually time to eat!!
What a super easy & delicious recipe. Nothing better on a cool / cold night than a warm bowl of soup & this definitely hits the spot.
This was so delicious. My husband who doesn’t like squash loved it. I did add a touch of nutmeg, but other than that followed the recipe.
Absolutely delicious! My friends could not believe this did not have cream in it. Love the texture and flavor! Wonderful and easy recipe.