Vegetarian

Butternut Squash Curry Cream Soup is for Dinner.

Butternut Squash Curry Cream Soup takes 30 minutes to prepare.

Butternut Squash Curry Cream Soup takes 90 minutes to cook.

Butternut Squash Curry Cream Soup makes 19 servings.

The ingredients for Butternut Squash Curry Cream Soup are:

3 mid-to-large sized Butternut Squash (makes about 12 cups when roasted and cubed)
2 tbsp Canola Oil
1 large white Onion
6 large or 12 small Carrots (makes about 4 cups when sliced)
2 medium Potatos
2 cup chopped Cauliflower
3 can Vegetable Broth (or Chicken Broth, if you don't want to be vegetarian)
1 cup Heavy Whipping Cream
2 cups 1% Milk
4 tbsp Butter
4 tbps Curry Powder, or to taste

Here is how you make Butternut Squash Curry Cream Soup:

First you'll need to roast the butternut squash. Slice the squash in halves (it helps to slice a small bit off the top and bottom first so you have flat surfaces to work with, then slice in half lengthwise). Scoop out all of the seeds and stringy bits into the garbage (or save the seeds if you want to try roasting them). Lay the squash cut surface up on a cookie pan and pierce the squash in several places with a fork. Place on a cookie sheet. Smother the top of the squash with the Canola Oil. Roast in a 400 degree oven for about 45 minutes. The squash meat should be very soft by the time you take it out.The next step is peeling and cubing the squash. Online guides will tell you the squash skin will fall right off. Unless they've discovered some technique I don't know, they're lying to you. It is, however, MUCH easier to skin roasted than raw, and peels off easily (if a bit messily) with a paring knife; some bits do flake off on their own. Then cube and place in the soup pan. Follow with the carrots, onion, potato, and cauliflower, all cubed small, and 2 cans (save one) of the broth. Add additional water just until covered. Heat on medium until it begins to simmer, then simmer until all vegetables are soft and easily smooshed with a fork. If necessary, you can add a bit of water to keep the vegetables just covered. At the point where everything is soft, it should be very thick, with very little broth.Now for adding the final ingredients: stir in the heavy whipping cream, milk, butter, curry powder, and the last can of broth. Simmer until everything is well combined. Serve warm, or let cool and freeze for a comforting and filling winter lunch.Serving Size:?Makes about 19 1-cup servings

The nutritional information for Butternut Squash Curry Cream Soup is:

• Servings Per Recipe: 19
• Amount Per Serving
• Calories: 175.2

• Total Fat: 6.9 g
• Cholesterol: 16.3 mg
• Sodium: 358.5 mg
• Total Carbs: 27.4 g
• Dietary Fiber: 6.2 g
• Protein: 3.7 g

Butternut Squash Curry Cream Soup is Indian cuisine.

The dietary needs meet for Butternut Squash Curry Cream Soup is Vegetarian