Curried Butternut Squash Soup

Curried Butternut Squash Soup Recipe
Becky Luigart-Stayner; Lydia DeGaris-Pursell
Celebrate autumn with two of its stars--squash and apples.

Yield:

10 servings (serving size: 1 cup)

Recipe from

Nutritional Information

Calories 139
Caloriesfromfat 28 %
Fat 4.3 g
Satfat 2 g
Monofat 1.1 g
Polyfat 0.8 g
Protein 2 g
Carbohydrate 26.5 g
Fiber 6 g
Cholesterol 11 mg
Iron 1.5 mg
Sodium 188 mg
Calcium 87 mg

Ingredients

2 teaspoons vegetable oil
1 cup thinly sliced leek (about 1 large)
1 tablespoon curry powder
1 tablespoon brown sugar
3/4 teaspoon ground cumin
1/4 teaspoon ground red pepper
5 garlic cloves, chopped
6 cups chopped peeled butternut squash (about 3 pounds)
6 cups water
4 cups chopped peeled Granny Smith apple (about 1 pound)
1/3 cup whipping cream
3/4 teaspoon salt
2/3 cup minced fresh cilantro

Preparation

Heat the oil in a large Dutch oven over medium heat. Add leek and next 5 ingredients (leek through garlic), and cook 2 minutes, stirring frequently. Add squash, water, and apple; bring to a boil. Cover, reduce heat, and simmer 25 minutes or until tender.

Place half of soup in a blender; process until smooth. Pour puréed soup into a large bowl. Repeat procedure with the remaining soup. Return soup to pan; stir in cream and salt. Cook 1 minute or until thoroughly heated. Sprinkle each serving with about 1 tablespoon cilantro.

Note:

October 2001
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