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.]

Total Time:
30 min
Prep:
10 min
Cook:
20 min

Yield:
4 servings

Ingredients
  • 2 Tbsp. butter
  • 3/4 cup sliced leeks or chopped shallots
  • 4 cups cubed butternut squash
  • 1 Tbsp. curry powder
  • 1 Tbsp. packed light brown sugar
  • 2 cups College Inn® Fat Free & Lower Sodium Chicken Broth
  • Sour cream or Greek yogurt, optional
  • Chopped fresh chives, optional
Directions
  • Melt butter in large saucepan over medium heat. Cook leeks 3 minutes. Add squash, curry powder and sugar; cook 2 minutes.

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

  • 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.

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


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