Creamy Curried Butternut Soup

Curried Butternut Soup Recipe

🕒 Prep Time: 5 minutes
🕒 Cook Time: 35 minutes
🕒 Total Time: 40 minutes

Description:

Indulge in the delightful flavors of this Curried Butternut Soup, a warm and comforting dish perfect for winter evenings or any time you crave a spicy vegetable soup. This recipe yields a creamy, aromatic soup with a hint of sweetness and a touch of spice, making it a satisfying one-dish meal that will surely tantalize your taste buds. Gather your ingredients and let’s get cooking!

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Recipe Information:

• Category: One Dish Meal
• Keywords: Vegetable, Winter, Spicy, < 60 Mins
• Servings: 6

Ingredients:

• 2 butternut squash, peeled and cubed
• 4 cups chicken stock
• 2 tablespoons butter
• 1 onion, finely chopped
• 2 cups button mushrooms, sliced
• 1 tablespoon curry powder
• 1 tablespoon all-purpose flour
• 1 tablespoon brown sugar
• 2 teaspoons turmeric
• 1/2 cup plain yoghurt
• 2 tablespoons brandy
• Salt and black pepper to taste

Nutritional Information (per serving):

• Calories: 158
• Total Fat: 4.9g
  • Saturated Fat: 2.9g
• Cholesterol: 12.8mg
• Sodium: 45.9mg
• Total Carbohydrates: 25.1g
  • Dietary Fiber: 4g
  • Sugar: 7.2g
• Protein: 3.5g

Instructions:

1. Simmer Butternut Squash: In a large pot, simmer the cubed butternut squash in chicken stock over medium heat, covered, until soft and tender, approximately 20-25 minutes.

2. Purée Butternut Squash: Once the butternut squash is cooked through, use an immersion blender or transfer the mixture to a blender and purée until smooth. Set aside.

3. Prepare Onion and Mushrooms: In a separate pan, melt the butter over medium heat. Add the chopped onion and sliced mushrooms, and sauté until they become soft and translucent, approximately 5-7 minutes.

4. Add Flour and Curry Powder: Sprinkle the flour and curry powder over the onion and mushroom mixture. Stir continuously over low heat for about four minutes, allowing the spices to toast and the flour to cook slightly.

5. Combine Butternut Mixture: Add the puréed butternut squash to the pan with the onion and mushroom mixture. Stir well to combine.

6. Season and Simmer: Season the soup with salt, black pepper, brown sugar, and turmeric. Bring the mixture to a gentle boil, then reduce the heat and let it simmer for an additional 5-10 minutes, allowing the flavors to meld together.

7. Finish with Yoghurt and Brandy: Stir in the plain yoghurt and brandy, ensuring not to let the soup come to a boil. Let it simmer gently for a few more minutes to incorporate the flavors.

8. Serve: Ladle the hot Curried Butternut Soup into heated soup dishes. Garnish with a dollop of yoghurt, a sprinkle of freshly ground black pepper, and a few fresh parsley leaves if desired. Serve immediately and enjoy!

Recipe Notes:

• Feel free to adjust the amount of curry powder and turmeric according to your taste preferences for more or less spiciness and flavor.
• For a vegan version, substitute vegetable stock for chicken stock and use plant-based yoghurt instead of dairy yoghurt.
• This soup can be stored in an airtight container in the refrigerator for up to 3-4 days, or frozen for longer storage. Simply reheat gently on the stovetop or in the microwave before serving.