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Butternut Curry Soup

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College Inn® Broths and Stocks

"Combine the complex flavors of curry with seasonal butternut squash to create a soup that is perfect on your holiday table or for any cold weather meal."
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30 m servings 150 cals
Original recipe yields 4 servings

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  1. Melt butter in large saucepan over medium heat. Cook leeks 3 minutes. Add squash, curry powder and sugar; cook 2 minutes.
  2. Add broth; cover and bring to a boil. Reduce heat and simmer 15 minutes or until squash is soft. Remove from heat.
  3. Puree squash mixture with immersion blender or in food processor or blender until smooth. Serve with sour cream or Greek yogurt and chives, if desired.


  • Variation:
  • To make Butternut Ginger Soup, prepare recipe as directed, except substitute 1 Tbsp. minced fresh ginger for curry powder.

Nutrition Facts

Per Serving: 150 calories; 6.8 g fat; 22.7 g carbohydrates; 2.4 g protein; 16 mg cholesterol; 517 mg sodium. Full nutrition

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