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Butternut Curry SoupButternut Curry Soup
Butternut Curry Soup
Butternut Curry Soup
Combine the complex flavors of curry with seasonal butternut squash to create a soup that is perfect on your holiday table or any cold weather meal.
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Recipe - The Fresh Grocer - Corporate
ButternutCurrySoup.jpg
Butternut Curry Soup
Prep Time10 Minutes
Servings4
Cook Time20 Minutes
Calories140
Ingredients
2 Tbsp. butter
3/4 cup sliced leeks or chopped shallots
4 cups cubed butternut squash
2 tsp. curry powder
2 cups College Inn® Chicken Broth
1 Tbsp. packed light brown sugar
Sour cream ( Greek yogurt, optional substitute )
Chopped fresh chives, optional
Directions

1. Melt butter in a large saucepan over medium heat. Add leeks; cook 3 minutes. Add squash, curry powder and sugar; cook 2 minutes.

 

2. Add broth; cover and bring to a boil. Reduce heat and simmer 15 minutes or until squash is soft. Remove from heat.

 

3. Purée squash mixture with an immersion blender or in a blender until smooth. Serve with sour cream or Greek yogurt and chives, if desired.

 

VARIATION: To make Butternut Ginger Soup, prepare recipe as directed, except substitute 1 Tbsp. minced fresh ginger for curry powder.

 

Nutritional Information
  • 6 g Total Fat
  • 3.5 g Saturated Fat
  • 15 mg Cholesterol
  • 410 mg Sodium
  • 2 g Protein
  • 22 g Total Carbohydrates
  • 3 g Dietary Fiber
10 minutes
Prep Time
20 minutes
Cook Time
4
Servings
140
Calories

Shop Ingredients

Makes 4 servings
2 Tbsp. butter
Wholesome Pantry Organic Unsalted Sweet Cream Butter, 4 count, 16 oz
Wholesome Pantry Organic Unsalted Sweet Cream Butter, 4 count, 16 oz, 16 Ounce
$6.99$0.44/oz
3/4 cup sliced leeks or chopped shallots
Fresh Shallots, 1 ct, 6 oz
Fresh Shallots, 1 ct, 6 oz, 6 Ounce
$1.50 avg/ea$0.25/oz
4 cups cubed butternut squash
Butternut Squash, 1 ct, 3 pound
Butternut Squash, 1 ct, 3 pound, 3 Pound
On Sale!
$2.97 avg/ea was $3.87 avg/ea$0.99/lb
2 tsp. curry powder
Badia Jamaican Style Curry Powder, 2 oz
Badia Jamaican Style Curry Powder, 2 oz, 2 Ounce
$2.79$1.40/oz
2 cups College Inn® Chicken Broth
College Inn 100% Natural Chicken Broth, 32 oz
College Inn 100% Natural Chicken Broth, 32 oz, 32 Ounce
$3.29$0.10/oz
1 Tbsp. packed light brown sugar
Wholesome Pantry Organic Light Brown Sugar, 24 oz
Wholesome Pantry Organic Light Brown Sugar, 24 oz, 24 Ounce
$4.79$0.20/oz
Sour cream ( Greek yogurt, optional substitute )
Daisy Pure & Natural Sour Cream, 1.5 lb
Daisy Pure & Natural Sour Cream, 1.5 lb, 24 Ounce
$4.79$0.20/oz
Chopped fresh chives, optional
Goodness Gardens Farm Fresh Singles Chives, 0.25 oz
Goodness Gardens Farm Fresh Singles Chives, 0.25 oz, 0.25 Ounce
$1.39$5.56/oz

Nutritional Information

  • 6 g Total Fat
  • 3.5 g Saturated Fat
  • 15 mg Cholesterol
  • 410 mg Sodium
  • 2 g Protein
  • 22 g Total Carbohydrates
  • 3 g Dietary Fiber

Directions

1. Melt butter in a large saucepan over medium heat. Add leeks; cook 3 minutes. Add squash, curry powder and sugar; cook 2 minutes.

 

2. Add broth; cover and bring to a boil. Reduce heat and simmer 15 minutes or until squash is soft. Remove from heat.

 

3. Purée squash mixture with an immersion blender or in a blender until smooth. Serve with sour cream or Greek yogurt and chives, if desired.

 

VARIATION: To make Butternut Ginger Soup, prepare recipe as directed, except substitute 1 Tbsp. minced fresh ginger for curry powder.