Total:
1 hr 30 min
Active:
20 min
Yield:
8 servings
Level:
Easy
Total:
1 hr 30 min
Active:
20 min
Yield:
8 servings
Level:
Easy

Ingredients

Directions

Watch how to make this recipe.

Heat the olive oil in a heavy pot over medium heat. Add the garlic and onions and stir to coat. Add the carrots and cook until starting to soften, about 3 minutes. Sprinkle in a little salt. Add the squash and cook, stirring, until soft and tender, a few minutes. Add more salt to taste and the curry powder. Pour in the wine if using. Let the wine evaporate for about 30 seconds, then pour in the chicken broth. Bring to a boil, reduce the heat to a simmer, cover the pot and cook for 1 hour.

After 1 hour, taste and adjust the seasoning. Remove from the heat.

Puree the soup using an immersion blender, or in batches in a regular blender. Return the soup to a simmer and serve hot. If you're feeling naughty, drizzle heavy cream over the top.

When blending hot liquid, first let it cool for five minutes or so, then transfer it to a blender, filling only halfway. Put the lid on, leaving one corner open. Cover the lid with a kitchen towel to catch splatters, and pulse until smooth.

IDEAS YOU'LL LOVE

Curried Butternut Squash Soup

Recipe courtesy of Robin Miller

Butternut Squash and Apple Soup

Recipe courtesy of Ina Garten

Butternut Squash Soup

Recipe courtesy of Food Network Kitchen

Roasted Butternut Squash Soup and Curry Condiments

Recipe courtesy of Ina Garten

Butternut Squash Soup

Recipe courtesy of Ree Drummond

Butternut Squash and Apple Soup

Recipe courtesy of Ina Garten

Eggplant and Squash Curry

Recipe courtesy of Rachael Ray

Roasted Carrots

Recipe courtesy of Ina Garten

Butternut Squash Slaw

Recipe courtesy of Damaris Phillips

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          powered by PubExchange

          Get Cooking