Butternut Squash Curry Soup
Butternut Squash Curry Soup is an Indian recipe that serves 6. One portion of this dish contains about 8g of protein, 6g of fat, and a total of 169 calories. For $2.04 per serving, this recipe covers 13% of your daily requirements of vitamins and minerals. A few people made this recipe, and 17 would say it hit the spot. From preparation to the plate, this recipe takes about 45 minutes. If you have ground cumin, cinnamon, salt, and a few other ingredients on hand, you can make it. It can be enjoyed any time, but it is especially good for Autumn. It works well as an affordable soup. It is a good option if you're following a gluten free and lacto ovo vegetarian diet. It is brought to you by Lexi's Clean Kitchen. With a spoonacular score of 47%, this dish is solid. Coconut Curry Butternut Squash Soup, Coconut Curry Butternut Squash Soup, and Curry Ginger Butternut Squash Soup are very similar to this recipe.
Servings: 6
Ingredients:
1/2 teaspoon black pepper, more to taste
32 ounces Pacific Foods Chicken Bone Broth
1 tablespoon grass-fed butter
1 butternut squash, peeled and cubed
1/2 teaspoon of cinnamon
1/4 cup coconut palm sugar
1/2 cup full-fat coconut milk (additional for garnish)
1 clove garlic, minced
1 tablespoon ground cumin
1 large onion, diced
2 teaspoons salt, more to taste
1/2 teaspoon turmeric
Equipment:
dutch oven
blender
pot
Cooking instruction summary:
Place 1 tablespoon of butter in a dutch oven or pot on medium heat and let it meltAdd in onion and cook until slightly brownAdd garlic, spices, and sugar and cook until spices become fragrant (about 1-2 minutes)Add in butternut squash and cook down for 5 minutes, stirring oftenAdd coconut milk, chicken stock, and bring to a boilOnce at a boil, turn down heat and let simmer for 20 minutesIn a high-speed blender, blend soup in batches (it took me two) until the soup is smoothPlace soup back into the pot, bring to a boil, and let reduce for 10 minutesTaste soup and adjust seasoning accordinglyGarnish with salt, pepper, and additional coconut milk
Step by step:
1. Place 1 tablespoon of butter in a dutch oven or pot on medium heat and let it melt
2. Add in onion and cook until slightly brown
3. Add garlic, spices, and sugar and cook until spices become fragrant (about 1-2 minutes)
4. Add in butternut squash and cook down for 5 minutes, stirring often
5. Add coconut milk, chicken stock, and bring to a boil
6. Once at a boil, turn down heat and let simmer for 20 minutes
7. In a high-speed blender, blend soup in batches (it took me two) until the soup is smooth
8. Place soup back into the pot, bring to a boil, and let reduce for 10 minutes
9. Taste soup and adjust seasoning accordingly
10. Garnish with salt, pepper, and additional coconut milk
Nutrition Information:
covered percent of daily need
