| Level: | Intermediate |
| Total: | 40 min |
| Prep: | 15 min |
| Cook: | 25 min |
| Yield: | 4 servings (1 serving is 1 1/2 cups) |
Ingredients
- 1 tablespoon canola oil
- 1 medium onion, chopped (about 2 cups)
- 2 cloves garlic, minced
- 1 (2 1/2-pound) butternut squash, peeled, seeded and cut into 1-inch cubes
- 6 cups low-sodium chicken broth or vegetable broth
- 1 tablespoon plus 2 teaspoons curry powder
- 1/2 teaspoon salt, plus more, to taste
- 2 tablespoons honey
- 4 teaspoons plain low-fat yogurt, for garnish
Instructions
- Heat oil over medium heat in a 6-quart stockpot. Add onions and garlic and saute until soft but not brown, about 6 to 7 minutes. Add the butternut squash, broth, curry powder and salt and bring to a boil. Reduce heat and simmer until squash is tender, about 12 to 15 minutes. Remove from heat stir in honey and puree with an immersion blender or in batches in a blender until smooth. Season with salt, to taste.
- Ladle into serving bowls and add a dollop of yogurt.
Nutrition Facts
| Calories | 295 |
| Total Fat | 6.5 grams |
| Saturated Fat | 1 grams |
| Cholesterol | 0 milligrams |
| Sodium | 415 milligrams |
| Carbohydrates | 56 grams |
| Dietary Fiber | 7.5 grams |
| Protein | 11.5 grams |
Reviews
Great recipe. I’m mostly plant based and this fits in my wheel-house.
Instant pot pressure cook for 8 minutes. Quicker.
Instant pot pressure cook for 8 minutes. Quicker.
Great base recipe. Easy to adjust the flavors according to your flavor profile. I like adding corn after emulsifying.
This was a very helpful base recipe that I could use to add my own twist. I didn’t have curry powder, but did have berbere spice mix. I made the swap, left out the honey and the dairy, added chopped chicken, and it was delicious.
This is an often requested (demanded) soup for my holiday menu. Truly, people go back for thirds! I use Penzey / super fresh spices, and up the amount of curry, but otherwise, exactly as written.
Blegh! This recipe is awful as written. Super bland and too watery. Managed to save the end result by adding two chopped apples and some fresh ginger, and simmering for another 10 minutes and blending again. The extra ingredients and cooking time helped sweeten and thicken up the soup.
This is my favorite soup to make. And when necessary, it is easily converted to vegetarian friendly by substituting the chicken broth to vegetable broth – or to vegan friendly by also swapping out the honey for brown sugar or agave nectar.
I use a full 2 tbs worth of curry instead of the 1 tbs + 2 tsp of curry. For people complaining about the lacking flavor- I recommend an authentic curry. I use JAVIN brand curry powder. On the label it says “beware of imitation” so it’s definitely legit. It’s on the spicy and fragrant side. Totally what you’re looking for in a curry powder.
Once again, this is my favorite soup to make. It’s also a hit at my church’s soup sale.
This soup was very thin. I ended up using two large squashes and doubled the garlic.
As others did, I only used 4 cups of broth, roasted the squash for an hour at 350 in olive oil and salt, used only 1 T of curry powder and added about a half t of cinnamon. Delicious with a nice, smooth consistency. Definitely use the yogurt or some sour cream.
Love this soup
It’s very bland. It’s just a hint of squash & curry flavor. Really more watered down broth, with the texture or puréed squash, and the heat of curry. Now I have a pot of yuk.