How to Make Claire's Curried Butternut Squash Soup - A Step-by-Step Guide

Welcome to Claire's kitchen, where we're always cooking up something delicious and comforting. Today, I want to share with you my recipe for Curried Butternut Squash Soup - a warm and flavorful dish that's perfect for those chilly fall and winter days. This soup is one of my absolute favorites to make, and I'm excited to show you just how easy it is to create at home.

Butternut squash is a versatile and nutritious vegetable that's in season during the autumn months. Its sweet, nutty f...

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Ingredients

  • 1 butternut squash
  • 1 tablespoon olive oil, or as needed
  • 1 onion, chopped
  • 1 shallot, minced
  • 2 tablespoons curry powder, or more to taste
  • 1 teaspoon ground turmeric
  • 1 apple, cored and chopped
  • 1 slice fresh ginger, minced
  • water to cover
  • 1 (14 ounce) can coconut milk
  • salt to taste

Information

  • Prep Time: 15 mins
  • Cook Time: 1 hr 20 mins
  • Additional Time: 10 mins
  • Total Time: 1 hr 45 mins
  • Servings: 4
  • Yield: 4 servings

  • Preheat oven to 350 degrees F (175 degrees C). Pierce butternut squash and place on a baking sheet.
  • Bake in the preheated oven until tender, about 45 minutes. Allow squash to cool until easily handled; cut in half, scoop the seeds, peel, and chop the flesh.
  • Heat olive oil in a skillet over medium heat; cook and stir onion and shallot until translucent, about 10 minutes. Add curry powder and turmeric and cook until evenly coated, about 2 minutes.
  • Mix squash, apple, and ginger into onion mixture; add enough water to cover. Bring liquid to a boil, reduce heat to medium-low, and simmer until squash and apples are softened, about 15 minutes. Mash soup using a potato masher or blend with an immersion blender until squash is broken up.
  • Mix coconut milk and salt into soup and simmer until heated through, about 3 minutes more.
  • Nutrition

    388 cal.

    • Total Fat: 25g
    • Saturated Fat: 19g
    • Sodium: 68mg
    • Total Carbohydrate: 44g
    • Dietary Fiber: 9g
    • Total Sugars: 11g
    • Protein: 6g
    • Vitamin C: 60mg
    • Calcium: 171mg
    • Iron: 7mg
    • Potassium: 1299mg