How to Make Butternut Curry Soup - A Step-by-Step Guide

As the weather turns colder and the days grow shorter, there's nothing quite like a warm, comforting bowl of soup to soothe the soul. And if you're looking for a unique and flavorful soup to add to your fall recipe collection, look no further than this delicious Butternut Curry Soup. This soup is a perfect marriage of the earthy sweetness of butternut squash and the bold, aromatic flavors of curry. It's a dish that's sure to warm you from the inside out and leave you feeling completely satisf...

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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

Information

  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Total Time: 30 mins
  • Servings: 4
  • Yield: 4 servings

  • 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.
  • Nutrition

    150 cal.

    • Total Fat: 7g
    • Saturated Fat: 4g
    • Cholesterol: 16mg
    • Sodium: 517mg
    • Total Carbohydrate: 23g
    • Dietary Fiber: 3g
    • Total Sugars: 7g
    • Protein: 2g
    • Vitamin C: 32mg
    • Calcium: 88mg
    • Iron: 2mg
    • Potassium: 547mg