Butternut Curry Soup recipe

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Ingredients

2 tablespoons butter
¾ cup sliced leeks or chopped shallots
4 cups cubed butternut squash
2 teaspoons curry powder
1 tablespoon packed light brown sugar
2 cups College Inn® Chicken Broth
1 teaspoon Sour cream
1 teaspoon Chopped fresh chives

Nutrition Info

150.4 calories
carbohydrate: 22.7 g
cholesterol: 15.8 mg
fat: 6.8 g
fiber: 3.4 g
protein: 2.4 g
saturatedFat: 3.9 g
servingSize: -
sodium: 516.9 mg
sugar: 7.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Melt butter in large saucepan over medium heat. Cook leeks 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. Puree squash mixture with immersion blender or in food processor or blender until smooth. Serve with sour cream or Greek yogurt and chives, if desired.

Recipe Yield

4 servings

Recipe Note

Combine the complex flavors of curry with seasonal butternut squash to create a soup that is perfect on your holiday table or for any cold weather meal.

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