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My review
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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Ingredients
30 m servings 150 calsOriginal recipe yields 4 servings
- Adjust
- US
- Metric
Directions
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Prep
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Ready In
- Melt butter in large saucepan over medium heat. Cook leeks 3 minutes. Add squash, curry powder and sugar; cook 2 minutes.
- 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.
Footnotes
- 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