Curried Butternut Squash Soup Recipe
Curried Butternut Squash Soup
Author: Cynthia Lee
Nutrition Information
- Serves: 4
- Calories: 187
- Fat: 4.3 g
- Saturated fat: 0.6 g
- Carbohydrates: 38.7 g
- Sugar: 23.8 g
- Sodium: 298 mg
- Fiber: 5.6 g
- Protein: 2.7 g
Recipe type: Appetiser
Cuisine: American
Prep time:
Cook time:
Total time:
If you are a fan of soups, curried butternut squash soup is the perfect choice for you. You will get the taste of everything: chicken, onion, mustard and definitely the butternut squash. Brace yourself as you are in for a delicious treat!
Ingredients
- Butternut squash: 1 2-lb
- Olive oil
- Butter: 1 teaspoon
- Yellow onion, chopped: 1 large
- Yellow curry powder: 2 teaspoons
- Whole mustard seeds: 1 teaspoon
- A dash of ground cumin
- Minced fresh ginger: 1 Tbsp
- Chicken stock: 4 cups
- Salt: 1 teaspoon
- Sour cream (can substitute plain yogurt): ½ cup
- Chopped fresh cilantro (can substitute parsley): ¼ cup
Instructions
- Get one big squash, and peel it with veggie peeler.
- Cut it into half, and remove the seeds carefully.
- Use a sharp knife, and make manageable squares.
- Put a thick-bottomed stock pot on burner, and heat one tablespoon of olive oil.
- Make sure that the heat is medium.
- Add a bit of butter to the oil.
- Stir in the cubed butternut squash.
- Use your cooking spoon or toss, making sure that the pieces are fully oiled.
- Now add a little salt, and let it cook for a while.
- You need to ensure that the edges and sides get lightly browned.
- Add more butter and oil, if needed.
- Once the pieces get browned, remove the pan and set aside.
- Heat another tablespoon of oil, and cook the chopped onions on medium heat until softened.
- Now add the curry powder, mustard seeds, cumin, and fresh ginger.
- Stir for a few minutes.
- Return the butternut squash to the pan.
- It is the time to add chicken stock and one teaspoon of salt.
- Simmer for at least 20 minutes, making sure that the squash is completely tender.
- Use a masher or spoon to turn the squash into paste.
- Add more salt, if needed.
- The sour creams must be added at the end.
Instructions
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1
Goes well with:
Chicken Salad
Chicken salad will leave the perfect after taste along with a curried butternut squash soup.
: ½ cup Chopped fresh cilantro (can substitute parsley): ¼ cup Instructions Get one big squash, and peel it with veggie peeler. Cut it into half, and remove the seeds carefully. Use a sharp knife, and make manageable squares. Put a thick-bottomed stock pot on burner, and heat one tablespoon of olive oil. Make sure that the heat is medium. Add a bit of butter to the oil. Stir in the cubed butternut squash. Use your cooking spoon or toss, making sure that the pieces are fully oiled. Now add a little salt, and let it cook for a while. You need to ensure that the edges and sides get lightly browned. Add more butter and oil, if needed. Once the pieces get browned, remove the pan and set aside. Heat another tablespoon of oil, and cook the chopped onions on medium heat until softened. Now add the curry powder, mustard seeds, cumin, and fresh ginger. Stir for a few minutes. Return the butternut squash to the pan. It is the time to add chicken stock and one teaspoon of salt. Simmer for at least 20 minutes, making sure that the squash is completely tender. Use a masher or spoon to turn the squash into paste. Add more salt, if needed. The sour creams must be added at the end. 3.2.1284
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