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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Recipe Summary

prep:
10 mins
cook:
20 mins
total:
30 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Melt butter in large saucepan over medium heat. Cook leeks 3 minutes. Add squash, curry powder and sugar; cook 2 minutes.

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  • Add broth; cover and bring to a boil. Reduce heat and simmer 15 minutes or until squash is soft. Remove from heat.

  • 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

150 calories; protein 2.4g 5% DV; carbohydrates 22.7g 7% DV; fat 6.8g 11% DV; cholesterol 15.8mg 5% DV; sodium 516.9mg 21% DV. Full Nutrition

Reviews (1)

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1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
02/15/2019
I used the ingredient search to find a soup that used a butternut squash and leeks. This fit the bill nicely. I roasted the squash in the oven and added that to the sauteed leeks. I also added: 1 teaspoon of cumin 1 teaspoon of tumeric 1 teaspoon of coriander 1/2 teaspoon of ginger powder and 2 teaspoons of curry powder. I omitted the sugar. Delicious! Read More
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