Butternut Curry Soup

Name: Butternut Curry Soup
Total time: 20 min
Yield: 4 Servings
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 chicken broth; 1 teaspoon sour cream; 1 teaspoon chopped fresh chives

Cost $8, save $12

Source: Recommended by CookPal

20 Min
4 Servings
$8

Butternut Curry Soup

Cost $8, save $12

Source: Recommended by CookPal

20 Min
4 Servings
$8

INGREDIENTS

Main 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 chicken broth
- 1 teaspoon sour cream
- 1 teaspoon chopped fresh chives

STEPS

Melt butter in a large saucepan over medium heat. Cook leeks or shallots for 3 minutes.

Add butternut squash, curry powder, and brown sugar. Cook for 2 minutes.

Add chicken broth; cover and bring to a boil. Reduce heat and simmer for 15 minutes, or until squash is soft.

Remove from heat and puree the mixture using an immersion blender, food processor, or blender until smooth.

Serve hot with a dollop of sour cream or Greek yogurt and a sprinkle of chopped chives.

NUTRIENTS

Per 1 serving

🔥

150

Calories

2
Protein
23
Carbs
7
Fats

💡 For a vegan option, replace butter with a plant-based alternative and substitute sour cream with non-dairy yogurt.Use vegetable broth instead of chicken broth to make this recipe fully vegetarian.For extra depth of flavor, roast the butternut squash beforehand at 400°F (200°C) for 20 minutes.