Butternut Squash Soup Recipe
This savory soup is delicious and filling on a cool day. The curry and garlic give it a wonderful flavor. This is a family favorite that I learned at a cooking class given by Rachel Perelman who is the chef at my daughter's school. Serve with salad and a crusty bread.
Ingredients
- 1 T canola oil
- 1 butternut squash, peeled, seeded and cut into 2 inch pieces
- (can use already cut up squash from the store)
- 1 onion, diced
- 2-3 cloves garlic, minced
- 2 leeks, chopped, white parts only
- 1 sweet potato, diced
- 2 carrots, diced
- 1 yukon gold potato, diced
- 12 cups water or chicken stock
- 1 T curry powder
- 1 t garlic powder
- 1 t salt
- 1/2 t freshly ground pepper
Directions
- Heat the oil in a large soup pot and saute the onions for 5 minutes until translucent.
- Add the garlic and leeks and saute for another 2 minutes.
- Add the rest of the vegetables and stir.
- Add the water or stock and stir.
- Add the spices and stir.
- Bring to a boil.
- Cover and simmer for 30 minutes.
- Remove cover and simmer for another 30 minutes.
- Blend the soup with a blender stick until smooth (or put in blender).
- Return to boil.
- Adjust seasonings.
- Enjoy!
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 288g | |
| Recipe makes 12 servings | |
| Calories 37 | |
| Calories from Fat 4 | 11% |
| Total Fat 0.47g | 1% |
| Saturated Fat 0.05g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 217mg | 9% |
| Potassium 162mg | 5% |
| Total Carbs 7.84g | 2% |
| Dietary Fiber 1.1g | 4% |
| Sugars 1.54g | 1% |
| Protein 0.88g | 1% |
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Comments
- January 7, 2013Oooooh this sounds very yummy! You can alternate and replace the curry with rind from 1 orange and chopped tarragon very nice.
- January 7, 2013Oooooh this sounds very yummy! You can alternate and replace the curry with rind from 1 orange and chopped tarragon very nice.
