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Curry Spiced Squash Soup Recipe
Curry Spiced Squash Soup Recipe photo by Taste of Home

Curry Spiced Squash Soup Recipe

Publisher Photo
Growing up on a farm, I helped in the kitchen and had three brothers who liked to eat! My love of cooking continues today.
TOTAL TIME: Prep: 1 hour 20 min. Cook: 30 min.
MAKES:8 servings
TOTAL TIME: Prep: 1 hour 20 min. Cook: 30 min.
MAKES: 8 servings

Ingredients

  • 4 pounds butternut squash
  • 1 large onion, diced
  • 1 medium apple, peeled and diced
  • 1/4 cup butter, cubed
  • 1 garlic clove, minced
  • 2 teaspoons curry powder
  • 1/2 teaspoon ground ginger
  • 3 cups chicken broth
  • 1/2 cup heavy whipping cream
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/8 teaspoon cayenne pepper, optional

Nutritional Facts

1 cup equals 211 calories, 12 g fat (7 g saturated fat), 36 mg cholesterol, 568 mg sodium, 27 g carbohydrate, 7 g fiber, 3 g protein.

Directions

  1. Cut squash in half; discard seeds. Place squash cut side down in a 15-in. x 10-in. x 1-in. baking pan. Add 1/2 in. of hot water to pan. Bake, uncovered, at 350° for 40 minutes. Drain water from pan; turn squash cut side up. Bake 20-30 minutes longer or until tender. Cool slightly.
  2. Carefully scoop out squash into a blender or food processor; cover and process until smooth. Set aside.
  3. In a large saucepan, saute onion and apple in butter until tender. Add the garlic, curry powder and ginger; cook 1 minute longer. Stir in broth and pureed squash. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes. Reduce heat to low. Add the cream, salt, pepper and cayenne if desired; heat through (do not boil). Yield: 8 servings (2 quarts).
Originally published as Curried Squash Soup in Taste of Home's Holiday & Celebrations Cookbook Annual 2006, p113

Nutritional Facts

1 cup equals 211 calories, 12 g fat (7 g saturated fat), 36 mg cholesterol, 568 mg sodium, 27 g carbohydrate, 7 g fiber, 3 g protein.

Reviews for Curry Spiced Squash Soup

AVERAGE RATING
   (3)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
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MY REVIEW
Reviewed Oct. 5, 2011

Very flavorful. But I'd really like to know if anyone can tell me what the beautiful place setting is! Gorgeous!

MY REVIEW
Reviewed Nov. 15, 2010

This is, by far, the best butternut squash soup recipe I have made. But I doubled the chicken broth to make it less of a paste and I didn't peel the apple; left in all that fiber. Made a 1/2 recipe and my family of 2 nearly finished it off! I served it in homemade bread bowls with apple pie for dessert.

MY REVIEW
Reviewed Oct. 18, 2010

My first time cooking w/ butternut squash - such an easy recipe - and incredibly flavorful. We like spicy food, so added more cayenne when served. Very delicious - and filling! Can't wait for leftovers tonight!

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