Butternut Squash Soup

snowbunnyak
snowbunnyak Posts: 24
edited September 27 in Recipes
This is my new favorite soup! Im not really a curry type person, but its so good with the butternut squash. Wish I knew how many calories were in a serving, Ive just been guessing about 100 calories per serving...so annoying how many calories your eating exactly. Anyways, This soup takes about two hours to make, a little time consuming but so worth it. It takes an hour to roast the squash plus you have to wait for the soup to cool when you put it in the blender. Anyways, here it is.

Ingredients
1 (3-pound) butternut squash
Extra-virgin olive oil, for roasting, plus 2 tablespoons
Kosher salt and freshly cracked black pepper
2 shallots, chopped
1 quart low-sodium chicken stock
2 teaspoons curry powder (mild or spicy)
Directions
Preheat the oven to 375 degrees F.


Cut the squash in half through the stem and remove the seeds. Drizzle the cut edges with oil, season with salt and pepper, and put it, cut side down, on a baking sheet. Roast until very soft, about 1 hour. Remove the squash from the oven, turn the halves over and let them stand until cool enough to handle. Scoop the flesh from the shell, into a bowl and discard the shell.


In a large saucepan or Dutch oven with a lid, heat the 2 tablespoons oil over medium heat. Add the shallots and cook until softened, about 6 minutes. Add the squash flesh, chicken stock, and curry powder and bring to a boil. Reduce the heat to a simmer, cover, and cook until the squash is broken down, about 10 minutes.


Cool the squash mixture for about 5 minutes before adding it to a blender. Working in batches, puree the soup in a blender until smooth, transferring the puree to a clean saucepan as you work. Season the soup with salt and pepper, to taste, and simmer a few minutes over medium heat to combine the flavors. Ladle the soup into serving bowls and serve immediately.

Replies

  • feisma
    feisma Posts: 213 Member
    bump...YUM! :smile:
  • heathersmilez
    heathersmilez Posts: 2,579 Member
    Wish I knew how many calories were in a serving, Ive just been guessing about 100 calories per serving...so annoying how many calories your eating exactly.

    Just add it to the recipe calculator here on MFP and ta da, calories counted!

    Looks good, I'm going to try it but with less oil. Thanks!
  • chezkie
    chezkie Posts: 55 Member
    Sounds great. I love squash soup. You can add sweet potato or red pepper and it's equally tasty!

    Thanks for sharing x
  • puggleperson
    puggleperson Posts: 740 Member
    bump....sounds good
  • lottycat
    lottycat Posts: 333 Member
    Bump* sounds lush :)
  • paloma1182
    paloma1182 Posts: 68 Member
    this sounds amazing!! thank u!
  • jennyph2006
    jennyph2006 Posts: 356 Member
    BUMP
  • grfxmunkey
    grfxmunkey Posts: 10 Member
    I make this in the winter and it's really good. Only difference is that I simmer with corn and use coconut milk instead of chicken broth. Makes it a lot creamier and a little sweet. It's one of the only soups that I'll eat.
  • crazytxmom
    crazytxmom Posts: 166 Member
    Mmmm!
  • ktblueyz
    ktblueyz Posts: 72
    I add a granny smith apple to mine and also cinnamon :)
  • sweetCJ
    sweetCJ Posts: 144
    Thanks, this sounds good!
  • unhinge
    unhinge Posts: 318 Member
    Mmmmm, love squash!
  • snowbunnyak
    snowbunnyak Posts: 24
    Your welcome guys! Its so good and easy....Im addicted to this soup! My boyfriend is probably gonna be pissed Im making it for dinner again tonight... he likes it, just not as much as me. I love when I make this soup all I have to do is grab squash and shallots at the store...I always already have the chicken stock and curry..
  • angdan31
    angdan31 Posts: 95 Member
    Been looking for this recipe...Thanks!
This discussion has been closed.

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