Curried Butternut Squash Soup
A cozy, flavorful butternut squash soup seasoned with curry powder, enriched with apples and vegetables, perfect for warming bowls in fall or winter meals.
Ingredients
Instructions
- Slice, peel, and scoop out seeds from the butternut squash, then cut into bite-sized pieces.
- In a large pot, melt the margarine and heat the oil over medium heat.
- Add chopped onion and sliced celery; cook until softened, about 5 minutes.
- Add the chopped butternut squash, tart apple quarters, chicken broth, and curry powder.
- Bring to a boil, then reduce heat and simmer until the squash is tender, about 30 minutes.
- Puree the soup using an immersion blender or transfer to a blender in batches and blend until smooth.
- Return the soup to the pot, stir in the milk, and heat through before serving.
Tips & Substitutions
For a richer flavor, consider adding a pinch of cinnamon or nutmeg along with the curry powder. You can substitute coconut milk for regular milk to enhance the dish's creaminess and add a hint of tropical flavor. If you prefer a thinner consistency, add more chicken broth or water until desired. Always taste and adjust seasonings to your preference.
Serving Suggestions
Serve the soup with a dollop of yogurt or a sprinkle of fresh herbs like cilantro or parsley for added freshness. It pairs beautifully with crusty bread or a light salad for a complete meal. For a heartier option, consider serving it alongside Chicken Au Miel to create a satisfying dinner experience.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, gently warm the soup on the stove over low heat, stirring occasionally. If the soup has thickened, you may want to add a splash of chicken broth or water to bring it back to the desired consistency.
Nutrition & Diet Analysis (per serving)
Each serving of Curried Butternut Squash Soup contains roughly 2381 calories, with 5g protein, 33g carbohydrates, and 253g fat. It is a good source of dietary fiber (18% of the Daily Value), iron (13% of the Daily Value), and protein (11% of the Daily Value). Note that it is relatively high in sodium, at 1125mg per serving (49% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen butternut squash instead of fresh?
Yes, frozen butternut squash can be used in this recipe. Just ensure to adjust the cooking time as it may cook faster than fresh squash. Add it directly to the pot with the other ingredients and check for tenderness after about 15-20 minutes.
Is there a vegan option for this soup?
Absolutely! You can easily make this soup vegan by substituting margarine with a plant-based butter and using vegetable broth instead of chicken broth. For creaminess, use coconut milk or a cashew cream instead of milk. The flavor will still be rich and delicious!
What can I do if the soup is too spicy?
If the soup turns out too spicy due to the curry powder, you can balance the heat by adding a bit more milk or a touch of sugar. Another option is to serve it with a dollop of yogurt or sour cream to cool down the spice levels.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).