Curried Butternut Squash Soup

Name: Curried Butternut Squash Soup
Prep time: 30 min
Cook time: 1 h 40 min
Yield: 6 serving
Ingredients: 2 medium butternut squash, halved and seeded; ¼ cup (½ stick) salted butter, divided; ¼ cup light brown sugar, divided; 2 tablespoons extra virgin olive oil; 1 yellow onion, diced; 1 ½ tablespoons thyme, minced; 2 teaspoons chives, thinly sliced; 1 ½ tablespoons curry powder; 2 teaspoons cumin; ½ teaspoon cinnamon; 1 ¼ cups low sodium chicken broth; ⅔ cup heavy cream; salt and pepper to taste; 1 cup vegetable oil; 2 ounces goat cheese; ¼ cup all purpose flour; 1 egg, lightly beaten; ½ cup plain breadcrumbs; salt and pepper to taste

User Reviews

5.0

33 reviews

Excellent

Prep Time
30 mins
Cook Time
1 hr 30 mins
Servings
6
Calories
494 kcal
Course
Side Dish, Soup
Cuisine
Vegetarian

Curried Butternut Squash Soup

Joelle Cantu

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Whether you're entertaining or relaxing, this recipe hits the spot.

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Ingredients

Servings

2 medium butternut squash, halved and seeded
¼ cup (½ stick) salted butter, divided
¼ cup light brown sugar, divided
2 tablespoons extra virgin olive oil
1 yellow onion, diced
1 ½ tablespoons thyme, minced
2 teaspoons chives, thinly sliced
1 ½ tablespoons curry powder
2 teaspoons cumin
½ teaspoon cinnamon
1 ¼ cups low sodium chicken broth
⅔ cup heavy cream
salt and pepper to taste

garnish

1 cup vegetable oil
2 ounces goat cheese
¼ cup all purpose flour
1 egg, lightly beaten
½ cup plain breadcrumbs
salt and pepper to taste

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Instructions

Preheat oven to 375°F.
Place squash halves, cut side up, onto a baking sheet and place one tablespoon of butter and sugar into the cavity of each.
Roast squash for about 1 hour or until the flesh has softened.
Allow the squash to cool for 15 minute before scooping the flesh into a bowl. Discard the skin.
Heat oil in saucepan over medium-high heat. Add onions and sauté for 5 minutes.
Add thyme and chives and sauté for an additional 2 minutes. Season with salt and pepper.
Add curry powder, cumin, cinnamon, and squash and stir until just combined.
Pour the broth over the mixture and stir. Simmer soup for 15 minutes. Season with salt and pepper.
Pour mixture into a blender (or use an immersion blender) and puree until smooth.
Pour the soup back into the pan and adjust seasonings. Simmer for 5 minutes, remove from heat. Whisk cream into soup and set aside.
For garnish: Fill a small saucepan with oil and preheat to 350°F. Roll small amounts of goat cheese into a ball and dredge in flour, shaking off any excess. Dip each ball in the egg and roll in the breadcrumbs. Carefully drop each ball of goat cheese into the oil and fry for 15 to 30 seconds (these fry very quickly so keep an eye on them). Drain onto paper towels and lightly season with salt and pepper.
Top each serving of soup with a few goat cheese balls and serve warm.

Nutrition Information

Show Details

Calories 494kcal (25%) Carbohydrates 54g (18%) Protein 9g (18%) Fat 30g (46%) Saturated Fat 16g (80%) Cholesterol 88mg (29%) Sodium 219mg (9%) Potassium 1055mg (30%) Fiber 7g (28%) Sugar 16g (32%) Vitamin A 27458IU (549%) Vitamin C 57mg (63%) Calcium 208mg (21%) Iron 4mg (22%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 494 kcal

% Daily Value*

Calories	494kcal	25%
Carbohydrates	54g	18%
Protein	9g	18%
Fat	30g	46%
Saturated Fat	16g	80%
Cholesterol	88mg	29%
Sodium	219mg	9%
Potassium	1055mg	22%
Fiber	7g	28%
Sugar	16g	32%
Vitamin A	27458IU	549%
Vitamin C	57mg	63%
Calcium	208mg	21%
Iron	4mg	22%