Curried Squash Soup
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
4 tablespoons
butternut squash
6 cups
carrots
1 cup
chicken stock
4 cups
curry powder
4 servings
wine
0.5 cup
thyme leaves
2 teaspoons
garlic cro
4 servings
heavy cream
1 cup
onion
1 medium
parsnips
1 cup
salt and pepper
4 servings
Cooking in Steps
-
1Melt butter in a saucepan over low heat.
butter
sauce pan -
2Add onion and celery; cook over low heat covered 10 minutes or until limp.
celery
onion
-
3Add squash, carrots, parsnips, thyme and curry powder. Cover saucepan and cook 10 to 15 minutes, or until the vegetables are tender.
curry powder
vegetable
parsnip
carrot
squash
thyme
sauce pan -
4Add 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
dry white wine
chicken stock
shallot
pumpkin seeds
pepper
cream
salt
food processor
sauce pan
bowl
ladle
