Curried Butternut Squash
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 6
- ingredients
- 1/4 tsp fresh ground pepper
- 1 tsp. curry powder
- 1 tbsp. butter
- 1 cup chopped onions
- 3 pounds butternut squash peeled and cut into 1-1/2 in pieces (about 6 cups)
- 2 (14.5-oz.) cansâ chicken broth2 cups water
- 3 tsp. gratedâ ginger (buy a fresh ginger root and grate i
- 1/3 cup sour cream or plain yogurt
- Carbohydrate 28.6958313181682 g
- Cholesterol 85.9666666666667 mg
- Fat 32.702016679844 g
- Fiber 4.90828662798544 g
- Protein 3.01568115016613 g
- Saturated Fat 20.5096064375863 g
- Serving Size 1 1 Serving (293g)
- Sodium 234.539833628978 mg
- Sugar 23.7875446901828 g
- Trans Fat 2.43696017531947 g
- Calories 399 calories
Directions Peel and cut squash. Melt butter in a deep soup pan set to medium heat. Caramelize onions. Stir in curry powder toward the end; cook 1 minute, until fragrant. Stir in squash, broth, water, ginger, salt, and pepper. Increase heat to high, boil, then reduce heat and simmer 20 minutes, until squash is tender. Remove and puree squash mixture in batches, transfer back to large pot. Or, if you have an immersion blender, just blend right in the pot. Simmer for 20 minutes, adding more liquid to thin the soup, if necessary. When serving, ladle out, then put a dollop of sour cream or plain yogurt right in the middle and swirl, amazing taste and eye appeal! If desired, top with crispy cooked bacon and freshly grated Parmesan. Serve with salad and crusty bread.
