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Nutritional Info
  • Servings Per Recipe: 19
  • Amount Per Serving
  • Calories: 175.2
  • Total Fat: 6.9 g
  • Cholesterol: 16.3 mg
  • Sodium: 358.5 mg
  • Total Carbs: 27.4 g
  • Dietary Fiber: 6.2 g
  • Protein: 3.7 g

View full nutritional breakdown of Butternut Squash Curry Cream Soup calories by ingredient
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Butternut Squash Curry Cream Soup

Submitted by: TEMPESTE

Introduction

Please note: this recipe is Vegetarian, NOT Vegan. Also, while it has curry and so I'm calling it an Indian dish, I don't know of any traditional Indian dishes that are like this.

That said, this is one of my fall favorites - creamy, filling, and so full of flavor!! It takes a fair bit of work to get going, so I make a big batch in fall when the necessary veggies are cheap and freeze most of it in serving-sized containers for work lunches throughout the winter. It is a BIG batch - mostly fills my largest soup pot - so be warned, and feel free to edit for a smaller batch as needed.
Please note: this recipe is Vegetarian, NOT Vegan. Also, while it has curry and so I'm calling it an Indian dish, I don't know of any traditional Indian dishes that are like this.

That said, this is one of my fall favorites - creamy, filling, and so full of flavor!! It takes a fair bit of work to get going, so I make a big batch in fall when the necessary veggies are cheap and freeze most of it in serving-sized containers for work lunches throughout the winter. It is a BIG batch - mostly fills my largest soup pot - so be warned, and feel free to edit for a smaller batch as needed.

Number of Servings: 19

Ingredients

    3 mid-to-large sized Butternut Squash (makes about 12 cups when roasted and cubed)
    2 tbsp Canola Oil
    1 large white Onion
    6 large or 12 small Carrots (makes about 4 cups when sliced)
    2 medium Potatos
    2 cup chopped Cauliflower
    3 can Vegetable Broth (or Chicken Broth, if you don't want to be vegetarian)
    1 cup Heavy Whipping Cream
    2 cups 1% Milk
    4 tbsp Butter
    4 tbps Curry Powder, or to taste

Tips

You could almost completely eliminate the fat content by removing the butter and heavy whipping cream, and using extra milk. Personally, I like a bit of fat in the soup for the taste, but your diet and preferences may differ. Also, the amount of curry I've used makes it a bit spicy - you may prefer a milder flavor.


Directions

First you'll need to roast the butternut squash. Slice the squash in halves (it helps to slice a small bit off the top and bottom first so you have flat surfaces to work with, then slice in half lengthwise). Scoop out all of the seeds and stringy bits into the garbage (or save the seeds if you want to try roasting them). Lay the squash cut surface up on a cookie pan and pierce the squash in several places with a fork. Place on a cookie sheet. Smother the top of the squash with the Canola Oil. Roast in a 400 degree oven for about 45 minutes. The squash meat should be very soft by the time you take it out.

The next step is peeling and cubing the squash. Online guides will tell you the squash skin will fall right off. Unless they've discovered some technique I don't know, they're lying to you. It is, however, MUCH easier to skin roasted than raw, and peels off easily (if a bit messily) with a paring knife; some bits do flake off on their own. Then cube and place in the soup pan. Follow with the carrots, onion, potato, and cauliflower, all cubed small, and 2 cans (save one) of the broth. Add additional water just until covered. Heat on medium until it begins to simmer, then simmer until all vegetables are soft and easily smooshed with a fork. If necessary, you can add a bit of water to keep the vegetables just covered. At the point where everything is soft, it should be very thick, with very little broth.

Now for adding the final ingredients: stir in the heavy whipping cream, milk, butter, curry powder, and the last can of broth. Simmer until everything is well combined. Serve warm, or let cool and freeze for a comforting and filling winter lunch.

Serving Size: Makes about 19 1-cup servings






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