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"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Curried Butternut Squash Soup Recipe

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This recipe for Curried Butternut Squash Soup is from Jan Grzedzicki's Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 tablespoon canola oil
1 medium onion, chopped (about 2 cups)
2 cloves garlic, minced
1 to 2 stalks chopped celery
1 (2 1/2-pound) butternut squash, peeled, seeded and cut into 1-inch cubes
6 cups low-sodium chicken broth or vegetable broth
1 tablespoon plus 2 teaspoons curry powder
1/2 teaspoon salt, plus more, to taste
1 teaspoon whole mustard seeds (if you substitute ground mustard, only use 1/4 teaspoon)
A dash of ground cumin
1 Tbsp minced fresh ginger
pinch of crushed red pepper flakes
2 tablespoons honey
4 teaspoons plain low-fat yogurt, for garnish
Directions:
Directions:
Heat oil over medium heat in a 6-quart stockpot. Add onions, celery and garlic and saute until soft but not brown, about 6 to 7 minutes. Add the butternut squash, broth, seasonings and bring to a boil. Reduce heat and simmer until squash is tender, about 12 to 15 minutes. Remove from heat stir in honey and puree with an immersion blender or in batches in a blender until smooth. Season with salt, to taste.

Ladle into serving bowls and add a dollop of yogurt.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
40 minutes
Personal Notes:
Personal Notes:
Great way to use excess squash and has a little kick of heat

 

 

 

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