Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Butternut Squash Soup Recipes Claire's Curried Butternut Squash Soup 4.6 (13) 12 Reviews 4 Photos So easy and so perfect for fall, this one's from the collection I created for my kiddo when she was a starving college student. I top it with toasted pumpkin seeds or curried almonds. Recipe by Leslie Kelly Published on June 19, 2020 Save Saved! View All Saved Items Rate Print Share Share Tweet Pin Email Add Photo 4 4 4 4 Prep Time: 15 mins Cook Time: 1 hrs 20 mins Additional Time: 10 mins Total Time: 1 hrs 45 mins Servings: 4 Yield: 4 servings Jump to Nutrition Facts Ingredients 1 butternut squash 1 tablespoon olive oil, or as needed 1 onion, chopped 1 shallot, minced 2 tablespoons curry powder, or more to taste 1 teaspoon ground turmeric 1 apple, cored and chopped 1 slice fresh ginger, minced water to cover 1 (14 ounce) can coconut milk salt to taste Directions Preheat oven to 350 degrees F (175 degrees C). Pierce butternut squash and place on a baking sheet. Bake in the preheated oven until tender, about 45 minutes. Allow squash to cool until easily handled; cut in half, scoop the seeds, peel, and chop the flesh. Heat olive oil in a skillet over medium heat; cook and stir onion and shallot until translucent, about 10 minutes. Add curry powder and turmeric and cook until evenly coated, about 2 minutes. Mix squash, apple, and ginger into onion mixture; add enough water to cover. Bring liquid to a boil, reduce heat to medium-low, and simmer until squash and apples are softened, about 15 minutes. Mash soup using a potato masher or blend with an immersion blender until squash is broken up. Mix coconut milk and salt into soup and simmer until heated through, about 3 minutes more. I Made It Print Nutrition Facts (per serving) 388 Calories 25g Fat 44g Carbs 6g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 388 % Daily Value * Total Fat 25g 32% Saturated Fat 19g 96% Sodium 68mg 3% Total Carbohydrate 44g 16% Dietary Fiber 9g 31% Total Sugars 11g Protein 6g Vitamin C 60mg 299% Calcium 171mg 13% Iron 7mg 36% Potassium 1299mg 28% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved