Curried Squash Soup

Name: Curried Squash Soup
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 1 teaspoon butter; 907 grams butternut squash, peeled, seeded, diced into 1/2-inch to 3/4-inch cubes, yielding about 6 cups of cubed squash (see how to cut and peel a butternut squash); 946 milliliters chicken stock; 2 teaspoons yellow curry powder; 59 milliliters chopped fresh cilantro (can substitute parsley); 1 Tbsp minced fresh ginger; 1 dash A of ground cumin; 1 teaspoon whole mustard seeds (if you substitute ground mustard, only use 1/4 tsp); 4 servings Olive oil; 4 servings Salt; 118 milliliters sour cream (can substitute plain yogurt); 1 large yellow onion, chopped

Curried Squash Soup might be a good recipe to expand your soup repertoire. This gluten free, primal, and vegetarian recipe serves 4. One portion of this dish contains roughly 10g of protein, 24g of fat, and a total of 396 calories. It will be a hit at your Autumn event. If you have onion, butternut squash, salt, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 45 minutes.