Butternut Squash Curry Soup
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Reasons I love this recipe:
- It tastes fantastic–the perfect balance of slight sweet followed by slight heat.
- I get servings of vegetables in just by eating it.
- It’s relatively easy to make.
- I easily place leftovers in 8 ounce mason jars to freeze and have on hand if I ever need a quick healthy lunch to grab and go.
Cook time: Hands on 20 minutes, total 90 minutes
Servings: Approximately 10 one cup servings
Ingredients:
- 1 (2-3 pound) butternut squash
- 2 tablespoons olive oil
- 3 tablespoons butter
- 2 medium carrots, peeled and chopped
- 1 medium yellow onion, chopped
- 6 cloves of garlic, minced
- 32 ounces vegetable broth
- 1 tablespoon curry powder
- 1.5 teaspoon salt
- 1/2 teaspoon ground cumin
- 1/2 teaspoon hot sauce (e.g. Tabasco)
- 4 ounces cream cheese, softened
- 1/2 cup milk
- 3 tablespoons honey
- Sour cream or plain Greek yogurt (optional)
Instructions:
- Preheat your oven to 400 degrees. Place butternut squash sliced side up on a baking sheet and drizzle with olive oil.
- Bake at 400 degrees for 50-60 minutes, or until tender.
- Once cooled, remove skin and cut squash into small pieces.
- In a large sauce pan melt butter over medium heat. Add carrots, onion, and garlic and cook 8-10 minutes, or until onions are lightly browned and tender.
- Stir in vegetable broth, squash, curry, salt, cumin, and hot sauce. Bring mixture to a boil, reduce heat and simmer about 10 minutes.
- Remove from heat, stir in cream cheese, milk, and honey. Using an immersion blender, completely puree the mixture. *If needed, transfer soup to a regular blender to puree there.
- Serve with a dollop of sour cream or plain Greek yogurt if desired
Nutrition: Calories: 225; Total Fat: 15.5 g; Total Carbohydrate: 21 g; Fiber: 3.4 g; Protein 3.3 g; Sodium: 816.2 mg;