Curried Butternut Squash Soup

2007 Ellie Krieger, All Rights Reserved
Show: Healthy Appetite with Ellie Krieger Episode: Spice Route

Photo: Curried Butternut Squash Soup

Rated: 1 stars out of 5Rate it!Read 2 reviews

TOTAL TIME:40 min
Prep:15 min
Inactive Prep:--
Cook:25 min
 
YIELD:4 servings (1 serving is 1 1/2 cups)
LEVEL:Intermediate

Ingredients

  • 1 tablespoon canola oil
  • 1 medium onion, chopped (about 2 cups)
  • 2 cloves garlic, minced
  • 1 (2 1/2-pound) butternut squash, peeled, seeded and cut into 1-inch cubes
  • 6 cups low-sodium chicken broth or vegetable broth
  • 1 tablespoon plus 2 teaspoons curry powder
  • 1/2 teaspoon salt, plus more, to taste
  • 2 tablespoons honey
  • 4 teaspoons plain low-fat yogurt, for garnish

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Directions

Heat oil over medium heat in a 6-quart stockpot. Add onions and garlic and saute until soft but not brown, about 6 to 7 minutes. Add the butternut squash, broth, curry powder and salt and bring to a boil. Reduce heat and simmer until squash is tender, about 12 to 15 minutes. Remove from heat stir in honey and puree with an immersion blender or in batches in a blender until smooth. Season with salt, to taste.

Ladle into serving bowls and add a dollop of yogurt.

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be signed in to review this recipe.

or Register to Review

Newest Ratings and Reviews

Read all 2 reviews

  • on December 28, 2011

    Flag

    This soup was not what I expected at all! I used only 4 cups of chicken stock, and it was still way to watery. It had no really good flavor to it either. I didn't enjoy this soup at all.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on October 16, 2011

    Flag

    This was a disappointment. I followed the recipe, a first for me, but it is a nasty brown color and far too thin. Too much liquid and needs another ingredient like apples or carrots. It was to be put in a friends refrigerator for a quick meal after a long journey home. But I was not pleased with it and will try another recipe next time I need to make squash soup.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
Advertisement

On TV

*ALL TIMES EASTERN

what's hot

What Would Brian Boitano Make?
What Would Brian Boitano Make? Host: Brian Boitano

Get Cooking Channel on your TV.

Learn How