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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 117.2
  • Total Fat: 2.7 g
  • Cholesterol: 0.0 mg
  • Sodium: 106.0 mg
  • Total Carbs: 23.0 g
  • Dietary Fiber: 6.7 g
  • Protein: 2.2 g

View full nutritional breakdown of Roasted Curry Butternut Soup calories by ingredient
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Roasted Curry Butternut Soup

Submitted by: COPPERHEAD71
Roasted Curry Butternut Soup

Introduction

The crisp, cool autumn air and the colorful crinkling of leaves always put me in the mood for a hot bowl of soup. This creamy - yet creamless - butternut soup fills that bill with its smooth nutty squash flavor and undertones of curry. Serve it with some warm baguette with goat's cheese and a side salad for a complete, healthy meal. Enjoy!

For a video demonstration of this recipe, and many more delicious dishes, "like" Colleen's Kitchen on Facebook at www.facebook.com/ColleensKitchen1
The crisp, cool autumn air and the colorful crinkling of leaves always put me in the mood for a hot bowl of soup. This creamy - yet creamless - butternut soup fills that bill with its smooth nutty squash flavor and undertones of curry. Serve it with some warm baguette with goat's cheese and a side salad for a complete, healthy meal. Enjoy!

For a video demonstration of this recipe, and many more delicious dishes, "like" Colleen's Kitchen on Facebook at www.facebook.com/ColleensKitchen1

Number of Servings: 6

Ingredients

    1, 2-3 lb. butternut squash
    1 tbsp olive oil
    3 tsp ground curry powder
    4 stalks celery, trimmed and chopped
    1 medium onion, chopped
    Pinch of coarse sea salt
    freshly ground black pepper
    4 cups homemade, salt-free vegetable broth
    chopped fresh chives

Tips

You may have to blend the soup in batches if you have a standard size blender as I do. To do this use a portion of the vegetable broth in each batch to help the soup achieve the desired smoothness.


Directions

Preheat the oven to 400.

Trim the top and bottom off the butternut squash and slice it lengthwise. Scrape out the seeds and pulp and discard. Lay the squash cut side up on a baking sheet or in a baking dish. Brush the top of each half with the olive oil then sprinkle with 1 tsp of the curry powder. Roast in the oven for approximately 45 minutes or until tender. Remove from heat and let cool.

On the stove, saute the celery and onion until the onion is transparent. Add a pinch of coarse sea salt (about 1/4 tsp) and freshly ground black pepper.

Scoop the cooked squash out of the peel and into a blender. Puree with the onion/celery mixture, vegetable broth, and the remaining 2 tsp of curry powder until smooth and creamy. Pour into a pot on the stove and heat over medium heat for about 10 minutes or until warmed through.

Serve with a sprinkling of chives and baguette toasted with goat cheese (not included in the nutritional breakdown).

Serving Size: Makes 6, 1.5 cup servings

Number of Servings: 6

Recipe submitted by SparkPeople user COPPERHEAD71.






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