Creamy Curried Butternut Squash Soup
Warm up with this delightful Creamy Curried Butternut Squash Soup, a comforting and flavorful dish perfect for chilly days. The velvety texture of roasted butternut squash combines beautifully with aromatic spices and the richness of butter and yogurt, creating a satisfying meal that's both healthy and delicious. This recipe is simple to make and can be shared with family and friends. Whether served as an appetizer or a main dish, it's sure to please everyone at the table!
6
Servings
240
Calories
11
Ingredients
Ingredients
Butternut squash
2 lbs (peeled and cut into chunks)
Chicken or vegetable stock
4 cups (whatever is preferred)
Butter
2 tablespoons (unsalted)
Onion
1 large (peeled and finely chopped)
Button mushrooms
2 cups (sliced)
Curry powder
1 tablespoon (mild to medium)
Flour
1 tablespoon (all-purpose)
Brown sugar
2 teaspoons (packed)
Turmeric
1 dash (ground)
Brandy
2 tablespoons (optional)
Natural yogurt
1/2 cup (plain)
Instructions
1
In a large pot, simmer the butternut squash in chicken or vegetable stock over medium heat. Cover and cook until the squash is tender, about 20-25 minutes. Once softened, remove it from the heat and purée the mixture using an immersion blender or in batches with a countertop blender until smooth. Set aside.
2
In a separate pan, melt the butter over medium heat. Add the finely chopped onion and sliced mushrooms, cooking until they are softened and lightly browned, about 5-7 minutes.
3
Stir in the flour and curry powder, cooking for an additional 2-3 minutes while stirring continuously to prevent burning.
4
Combine the puréed butternut squash mixture with the onion and mushroom sauté in the pan. Stir well and bring to a gentle boil. Season to taste with salt, black pepper, and brown sugar.
5
Reduce the heat to low and gently stir in the yogurt and brandy, making sure not to let it boil. Heat until warmed through.
6
Serve the soup hot in heated bowls, garnished with extra yogurt if desired.
Nutrition Information
12
Fat
27
Carbs
5
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Creamy Curried Butternut Squash Soup?
It is a comforting and flavorful soup that combines the velvety texture of roasted butternut squash with aromatic curry spices, butter, and yogurt.
How many servings does this recipe make?
This recipe makes 6 servings.
How many calories are in one serving of this soup?
Each serving contains approximately 240 calories.
Is this butternut squash soup vegetarian?
Yes, the recipe is vegetarian provided you choose vegetable stock instead of chicken stock.
How much butternut squash do I need?
You will need 2 lbs of butternut squash, peeled and cut into chunks.
What kind of stock should I use for the base?
You can use either 4 cups of chicken stock or vegetable stock depending on your preference.
How long does it take to cook the squash?
The squash should simmer in the stock for about 20-25 minutes until it is tender.
What type of mushrooms are recommended?
The recipe calls for 2 cups of sliced button mushrooms.
How do I achieve a smooth texture for the soup?
You can use an immersion blender directly in the pot or a countertop blender in batches to puree the mixture until smooth.
What spices are used in this recipe?
The primary spices are curry powder (mild to medium) and a dash of ground turmeric.
Is there any sugar in this recipe?
Yes, the recipe includes 2 teaspoons of packed brown sugar for balance.
Can I make this soup vegan?
To make it vegan, replace the butter with oil or a plant-based butter and substitute the natural yogurt with a dairy-free yogurt alternative.
What is the purpose of adding brandy?
Brandy adds a rich depth of flavor and warmth to the soup, though it is optional.
Is the brandy required for the recipe?
No, the 2 tablespoons of brandy are optional and can be omitted if preferred.
Why shouldn't I let the soup boil after adding the yogurt?
Boiling yogurt can cause it to curdle, so you should only heat the soup until it is warmed through after the yogurt is added.
How much protein is in each serving?
There are 5 grams of protein per serving.
What is the fat content per serving?
Each serving contains 12 grams of fat.
How many carbohydrates are in a serving?
There are 27 grams of carbohydrates per serving.
What is a recommended garnish for this soup?
You can garnish the soup with an extra dollop of natural yogurt when serving.
How should the onion be prepared?
One large onion should be peeled and finely chopped before being sauteed.
Can I use frozen butternut squash for this recipe?
Yes, frozen chunks can be used, though you may need to adjust the simmering time until they are tender.
What kind of flour is used?
The recipe uses 1 tablespoon of all-purpose flour to help thicken the base.
Is this recipe gluten-free?
No, it contains all-purpose flour. To make it gluten-free, use a gluten-free flour blend or a cornstarch slurry.
How long does it take to saute the onions and mushrooms?
The onions and mushrooms should be cooked for about 5-7 minutes until softened and lightly browned.
What is the texture of the finished soup?
The soup has a velvety, creamy, and smooth texture once pureed.
Can this soup be served as a main dish?
Yes, it is versatile enough to be served as either an appetizer or a satisfying main dish.
How should I store leftovers?
Leftovers should be stored in an airtight container in the refrigerator for 3-4 days.
Can I freeze this soup?
Yes, but for the best texture, it is recommended to freeze it before adding the yogurt and then add the yogurt when reheating.
What kind of yogurt is best?
Plain natural yogurt is recommended to provide a tangy, creamy finish.
Is this soup healthy?
Yes, it is a healthy option filled with nutrients from the squash and mushrooms while being relatively low in calories.