Curried Butternut Squash Soup

Name: Curried Butternut Squash Soup
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 10
Cuisine: Global
Ingredients: 1 Tbsp brown sugar; 1 kilograms cups chopped peeled butternut squash (about; 1 Tbsp curry powder; 158 milliliters minced fresh cilantro; 5 garlic cloves, chopped; 454 grams cups chopped peeled Granny Smith apple (about; 1 teaspoons ground cumin; 0 teaspoons ground red pepper; 237 milliliters thinly sliced leek (about 1 large); 1 teaspoons salt; 2 teaspoons vegetable oil; 1 liters water; 79 milliliters whipping cream

Curried Butternut Squash Soup is a gluten free and vegetarian recipe with 10 servings. One serving contains 134 calories, 2g of protein, and 4g of fat. This recipe covers 13% of your daily requirements of vitamins and minerals. Autumn will be even more special with this recipe. It works best as a soup, and is done in around 45 minutes. If you have cilantro, butternut squash, ground cumin, and a few other ingredients on hand, you can make it.

Instructions

Heat the oil in a large Dutch oven over medium heat.

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Cooking Oil

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Dutch Oven

Add leek and next 5 ingredients (leek through garlic), and cook 2 minutes, stirring frequently.

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Garlic

Leek

Add squash, water, and apple; bring to a boil. Cover, reduce heat, and simmer 25 minutes or until tender.

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Squash

Apple

Water

Place half of soup in a blender; process until smooth.

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Soup

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Blender

Pour pured soup into a large bowl. Repeat procedure with the remaining soup. Return soup to pan; stir in cream and salt. Cook 1 minute or until thoroughly heated.

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Cream