Pampered Chef Curry-Scented Butternut Squash Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 Butternut Squash, (6 cups, cubes )2 large sweet apples such as Fuji or Honeycrisp3 medium onions2 tbsp butter1/4 cup packed dark brown sugar1 1/2 tbsp curry powder6 cups chicken bullion or stock (I use reduced sodium)1 container (8oz) marscapone cheese2 tsp saltSour cream and snipped fresh chives (optional, not included in nutrition totals)
1) Peal squash and apples; cut into 1-in cubes and dice onions
2) Melt butter in 8qt stockpot over medium-low heat. Add onions; cook 5-6 minutes or until tender, stirring occasionally. Add squash, apples, brown sugar and curry powder. Cook and stir 1 minute or until curry powder is fragrant. Add stock and bring to a simmer over medium heat. Simmer 24-26 minutes or until squash is very soft. Remove from heat.
3) Carefully ladle about one-third of the squash mixture into blender container. Cover and blend until smooth. Pour blended soup into separate bowl. Repeat two times with remaining squash mixture.
4) return soup to stockpot and whisk in mascarpone and salt until mascarpone is completely incorporated. Return to simmer over medium heat and remove from heat. Garnish each serving with sour cream and chives, if desired.
Serves 8. (1 1/2 cup servings)
Number of Servings: 8
Recipe submitted by SparkPeople user BSGUARD.
2) Melt butter in 8qt stockpot over medium-low heat. Add onions; cook 5-6 minutes or until tender, stirring occasionally. Add squash, apples, brown sugar and curry powder. Cook and stir 1 minute or until curry powder is fragrant. Add stock and bring to a simmer over medium heat. Simmer 24-26 minutes or until squash is very soft. Remove from heat.
3) Carefully ladle about one-third of the squash mixture into blender container. Cover and blend until smooth. Pour blended soup into separate bowl. Repeat two times with remaining squash mixture.
4) return soup to stockpot and whisk in mascarpone and salt until mascarpone is completely incorporated. Return to simmer over medium heat and remove from heat. Garnish each serving with sour cream and chives, if desired.
Serves 8. (1 1/2 cup servings)
Number of Servings: 8
Recipe submitted by SparkPeople user BSGUARD.
Nutritional Info Amount Per Serving
- Calories: 269.2
- Total Fat: 14.8 g
- Cholesterol: 35.0 mg
- Sodium: 837.3 mg
- Total Carbs: 37.3 g
- Dietary Fiber: 6.8 g
- Protein: 3.9 g
Member Reviews
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JENNYINAJIFFY
I made this soup last year and it was so good!!! I was looking for the catelog which it was printed in and couldn't find it. I was so glad to find it here! I have the butternut squash all saved up and might even make it tonight so that we can eat it tomorrow and put some in the freezer. SO GOOD! - 11/13/11