Combine seasonal butternut squash with the complex tastes of curry to make a soup fit for the holidays or any meal during the colder months.
| Prep Time: | 10 mins |
| Cook Time: | 20 mins |
| Total Time: | 30 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 2 tablespoons butter
- ¾ cup sliced leeks or chopped shallots
- 4 cups cubed butternut squash
- 2 teaspoons curry powder
- 1 tablespoon packed light brown sugar
- 2 cups College Inn® Chicken Broth
- 1 teaspoon Sour cream
- 1 teaspoon Chopped fresh chives
Instructions
- Melt butter in large saucepan over medium heat. Cook leeks 3 minutes. Add squash, curry powder and sugar; cook 2 minutes.
- Add broth; cover and bring to a boil. Reduce heat and simmer 15 minutes or until squash is soft. Remove from heat.
- Puree squash mixture with immersion blender or in food processor or blender until smooth. Serve with sour cream or Greek yogurt and chives, if desired.
- To make Butternut Ginger Soup, prepare recipe as directed, except substitute 1 Tbsp. minced fresh ginger for curry powder.
Nutrition Facts
| Calories | 150 kcal |
| Carbohydrate | 23 g |
| Cholesterol | 16 mg |
| Dietary Fiber | 3 g |
| Protein | 2 g |
| Saturated Fat | 4 g |
| Sodium | 517 mg |
| Sugars | 7 g |
| Fat | 7 g |
| Unsaturated Fat | 0 g |
Reviews
Used yellow onions and added a dash of smokes paprika.
I used the ingredient search to find a soup that used a butternut squash and leeks. This fit the bill nicely. I roasted the squash in the oven and added that to the sauteed leeks. I also added: 1 teaspoon of cumin, 1 teaspoon of tumeric, 1 teaspoon of coriander, 1/2 teaspoon of ginger powder, and 2 teaspoons of curry powder. I omitted the sugar. Delicious!