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Curried Butternut Squash Soup Recipe
|Sweet butter||4 Tablespoon|
|Finely chopped onions||2 Cup (32 tbs) (Use Yellow Onions)|
|Curry powder||5 Teaspoon|
|Butternut squash||2 Medium|
|Apples||2 , peeled, cored and chopped|
|Chicken stock||3 Cup (48 tbs)|
|Apple juice||1 Cup (16 tbs)|
|Freshly ground black pepper||To Taste|
|Granny smith apple||1 , shredded, unpeeled (For Garnish)|
Serving size: Complete recipe
Calories 2637 Calories from Fat 568
% Daily Value*
Total Fat 65 g99.6%
Saturated Fat 34.6 g172.8%
Trans Fat 0 g
Cholesterol 150.6 mg
Sodium 1585.6 mg66.1%
Total Carbohydrates 523 g174.3%
Dietary Fiber 88.5 g353.8%
Sugars 162.7 g
Protein 57 g114.5%
Vitamin A 6787.1% Vitamin C 1173.1%
Calcium 176.1% Iron 182.9%
*Based on a 2000 Calorie diet
Add chopped onions and curry powder and cook, covered, over low heat until onions are tender, about 25 minutes.
Meanwhile peel the squash (a regular vegetable peeler works best), scrape out the seeds, and chop the flesh.
When onions are tender, pour in the stock, add squash and apples, and bring to a boil.
Reduce heat and simmer, partially covered, until squash and apples are very tender, about 25 minutes.
Pour the soup through a strainer, reserving liquid, and transfer the solids to the bowl of a food processor fitted with a steel blade, or use a food mill fitted with a medium disc.
Add 1 cup of the cooking stock and process until smooth.
Return pureed soup to the pot and add apple juice and additional cooking liquid, about 2 cups, until the soup is of the desired consistency.
Season to taste with salt and pepper, simmer briefly to heat through, and serve immediately, garnished with shredded apple.