Curried Squash Soup

Curried Squash Soup

  Ready in : 45 mins

If you have roughly 45 minutes to spend in the kitchen, Curried Squash Soup might be a great gluten free, lacto ovo vegetarian, and primal recipe to try. One portion of this dish contains about 11g of protein, 36g of fat, and a total of 562 calories. For $2.42 per serving, this recipe covers 26% of your daily requirements of vitamins and minerals. This recipe serves 4. 1 person has made this recipe and would make it again. Autumn will be even more special with this recipe. If you have chicken stock, butternut squash, heavy cream, and a few other ingredients on hand, you can make it. It is brought to you by Foodista. It works well as a hor d'oeuvre. Taking all factors into account, this recipe earns a spoonacular score of 58%, which is good. If you like this recipe, you might also like recipes such as Butternut Squash Soup with Curried Squash Seeds, My Sister's Soup: Creamy Curried Squash and Cauliflower Soup, and My Sister's Soup: Creamy Curried Squash and Cauliflower Soup.

Ingredients

butter

butter

4 tablespoons

butternut squash

butternut squash

6 cups

carrots

carrots

1 cup

chicken stock

chicken stock

4 cups

curry powder

curry powder

4 servings

wine

wine

0.5 cup

thyme leaves

thyme leaves

2 teaspoons

garlic cro

garlic cro

4 servings

heavy cream

heavy cream

1 cup

onion

onion

1 medium

parsnips

parsnips

1 cup

salt and pepper

salt and pepper

4 servings

Cooking in Steps

  1. 1
    Melt butter in a saucepan over low heat.

    butter

    butter

    sauce pan
    sauce pan
  2. 2
    Add onion and celery; cook over low heat covered 10 minutes or until limp.

    celery

    celery

    onion

    onion

  3. 3
    Add squash, carrots, parsnips, thyme and curry powder. Cover saucepan and cook 10 to 15 minutes, or until the vegetables are tender.

    curry powder

    curry powder

    vegetable

    vegetable

    parsnip

    parsnip

    carrot

    carrot

    squash

    squash

    thyme

    thyme

    sauce pan
    sauce pan
  4. 4
    Add the chicken stock and dry white wine and simmer 20 to 30 minutes. Pure soup in food processor until smooth. Return to saucepan and add cream, salt, and pepper.Ladle soup into warmed serving bowls and garnish with toasted pepitas, caramelized shallots or garlic croutons.

    garlic croutons

    garlic croutons

    dry white wine

    dry white wine

    chicken stock

    chicken stock

    shallot

    shallot

    pumpkin seeds

    pumpkin seeds

    pepper

    pepper

    cream

    cream

    salt

    salt

    food processor
    food processor
    sauce pan
    sauce pan
    bowl
    bowl
    ladle
    ladle