Curried Butternut Squash Soup

Curried Butternut Squash Soup

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Curried Butternut Squash Soup

Hello friends, welcome to Smooth Recipe. Today we are going to make Curried Butternut Squash Soup.

A great squash soups that will keep you warm during a long, cold winter season. so, without wasting any time, let’s start making it.

Preparation time: 15 mins

Cooking time: 25 mins

Total time: 40 mins

Servings: 4

Yield: 4 servings

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Ingredients for Curried Butternut Squash Soup

  • 2 tablespoons of butter
  • 1 cup of finely chopped onion
  • 4 cloves of minced garlic
  • 4 cups of chicken broth
  • 1 (2 pound) butternut squash – peeled, seeded, and cut them into 1-inch of pieces
  • 2 teaspoons of curry powder
  • 1 teaspoon of salt
  • ½ teaspoon of ground cumin
  • ¼ teaspoon of cayenne pepper
  • ½ cup of half-and-half
  • 2 tablespoons of honey
  • ¼ cup of sour cream as per your taste

How to Make Butternut Squash Soup

  1. First of all, melt the butter in a large pot over the medium heat. And then cook and stir garlic and onion in hot butter until softened and browned, 10-15 minutes.
  2. After that stir the chicken broth, squash, salt, cumin, curry powder, and cayenne pepper into the onion mixture.
  3. Now bring mixture to a boil, and reduce heat to low, and then simmer until squash is tender, about 12-15 minutes. After that remove from heat. Stir half-and-half and honey into the squash mixture.
  4. Now pour squash mixture into a blender no more than half full. Cover & hold lid down; pulse a few times before leaving on to the blend. Puree in the batches until it smooth. Ladle the soup into serving bowls and top with a dollop of sour cream and serve.

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Nutritional Information of Curried Butternut Squash Soup

  • Servings Per Recipe: 4
  • Calories: 295.8
  • % Daily Value *
  • Protein: 5.5g 11 %
  • Carbohydrates: 43.8g 14 %
  • Exchange other carbs: 3
  • Dietary fiber: 5.7g 23 %
  • Sugars: 16.5g
  • Fat: 13.3g 20 %
  • Saturated fat: 7.8g 39 %
  • Cholesterol: 37.8mg 13 %
  • Vitamin a iu: 24568.9iu 491 %
  • Niacin equivalents: 3.9mg 30 %
  • Vitamin b6: 0.5mg 29 %
  • Vitamin c: 52.4mg 87 %
  • Folate: 73.9mcg 19 %
  • Calcium: 182.5mg 18 %
  • Iron: 2.3mg 13 %
  • Magnesium: 90.8mg 32 %
  • Potassium: 961.8mg 27 %
  • Sodium: 1615mg 65 %
  • Thiamin: 0.3mg 27 %
  • Calories from fat: 119.3
  • Percent of calories from carbs: 55
  • Percent of calories from fat: 37
  • Percentage of calories from protein: 7
  • Percent of calories from sat fat: 22

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