Curried Butternut Squash Soup
Rich and creamy with a hint of spicy sweetness, this curried butternut squash soup recipe makes a comforting starter or meal.
Servings: 6 servings
Equipment
Ingredients
- 1 tablespoon butter
- 1 small onion diced
- 20 ounces frozen diced butternut squash
- 2 ½ cups chicken broth
- ¾ cup apple juice
- ½ cup half and half or coconut milk
- 1 teaspoon curry powder
- ½ teaspoon dried thyme
- salt and pepper to taste
Instructions
- In a large pot, sauté the onion in butter over medium heat until tender. Add the chicken broth, apple juice, and butternut squash. Bring to a boil and cook for 5 minutes, or until the squash is soft.
- Using an immersion blender, blend mixture until smooth and creamy.
- Turn heat to medium-low and stir in curry powder, thyme, and salt and pepper to taste. Simmer for 10 minutes. Add in half-and-half and cook for an additional 5 minutes until heated through.
Notes
- If a hand blender is not available, blend the soup in a regular blender in batches.
- When using a regular blender, avoid the risk of the lid bursting open by leaving it open just enough to allow steam to escape.
- Leftover butternut squash soup will keep in a covered container in the refrigerator for up to 5 days.
Nutrition
Calories: 112kcal | Carbohydrates: 17g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 14mg | Sodium: 396mg | Potassium: 432mg | Fiber: 2g | Sugar: 7g | Vitamin A: 10184IU | Vitamin C: 21mg | Calcium: 80mg | Iron: 1mg