Recipes by Ingredients My Pantry Food Allergies and Dietary Restrictions Browse Recipes Find Recipes based on Your Ingredients Contribute Recipes Recipe Key Tour
Curried Butternut Squash Soup
Have you made Curried Butternut Squash Soup?
Upload a Picture Now
Photo Attribute: justingsouter

Rating: 5/5 (1 vote cast)

Meal Type: Dinner
Total Time:
Cook Method: Stove
     Serving Size: 4 - Change
Nutritional Facts
Servings Per Recipe: 4

Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
0%
Saturated Fat 0g
0%
Unsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrate 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Curried Butternut Squash Soup

Recipe Tags: Soup Recipes

Date Added: January 04, 2014

Ingredients:

4 Tablespoons Butter softned
2 Cups Onions yellow
4 Teaspoons Curry Powder to taste
2 Unit Butternut Squash or acorn squash
2 Unit Apples Note 1
3 Cups Chicken Stock or canned brot
1 Cup Apple Juice ;
1 Unit Salt pepper (to taste)
1 Unit Granny Smith Apple unpeeled, diced
Check to Add to My Pantry
Match Percentage [?]
0%
You have 0 ingredients
out of 9 in the recipe.
View My Pantry
Recipe Tools

Directions:

1. Squash and apples complement each other naturally; curry adds an exotic note.

2. Feel free to experiment with other types of winter or summer squash.

3. Melt the butter in a pot. Add chopped onions and curry powder and cook, covered, over low heat until onions are tender, about 25 minutes.

4. Meanwhile peel the squash (about 3 lbs). A regular vegetable peeler works best.

5. Scrape out the seeds and chop the flesh. When the onions are tender, pour in the stock, add squash and the 2 apples (peeled, cored and chopped).

6. Bring to a boil. Reduce heat and simmer, partially covered, until squash and apples are very tender, about 25 minutes.

7. Pour the soup through a strainer, reserving liquid, and transfer the solids to the bowl of a food processor fitted with a steel blade, or use a food mill fitted with a medium disk.

8. Add 1 cup of the cooking stock and process until smooth.

9. Return the pureed soup to the pot and add apple juice and additional cooking liquid, about 2 cups, until the soup is of desired consistency.

10. Season to taste with salt and pepper, simmer briefly to blend and heat through.

11. Shred Granny Smith apple, unpeeled. Serve soup immediately, garnished with shredded apple.

Comments on Curried Butternut Squash Soup Recipe:

Currently No Comments. Be the first to add a comment below!
Comment Here:
Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Butter, MSG, Poultry, Fructose Malabsorption, Onion, Apple allergies.
  SHARE RECIPES
Have a Similar Recipe or Complementary Dish?
My Pantry - Food Allergies - Browse Recipes - Recipe Collections - Contribute Recipes - Recipe Blogs - Site Tour
© Recipe Key 2019 - Terms of Service - Privacy Policy - Advertise - Sitemap - Recipe Key Home
 


Browse Latest : Freshco Flyer | No Frills Flyer | Loblaws Flyer | Food Basics Flyer | Superstore Flyer