Ginger Curried Butternut Squash Soup

Ginger Curried Butternut Squash Soup

I have a thing for winter squash and Butternut Squash is at the top of the list.  The amazing thing about this Ginger Curried Butternut Squash Soup is not only how great it tastes but that it virtually makes itself.

Ginger Curried Butternut Squash Soup
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Servings Prep Time
6 people 15 minutes
Cook Time Passive Time
30 minutes 15 minutes
Servings Prep Time
6 people 15 minutes
Cook Time Passive Time
30 minutes 15 minutes
Ginger Curried Butternut Squash Soup
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Add to Shopping List
This recipe is in your Shopping List
Add to Meal Plan:
This recipe has been added to your Meal Plan
Servings Prep Time
6 people 15 minutes
Cook Time Passive Time
30 minutes 15 minutes
Servings Prep Time
6 people 15 minutes
Cook Time Passive Time
30 minutes 15 minutes
Ingredients
Servings: people
Units:
Instructions
  1. Heat the olive oil in a large cast iron Dutch oven over medium high heat. Add onions, garlic, and ginger. Cook onions until slightly translucent. Add butternut squash, curry powder, and kosher salt to the pot. Stir until butternut squash is thoroughly coated with curry. Pour in the low sodium chicken stock. Cover and simmer for about 30 minutes or until the squash has the desired tenderness. Allow the soup to remain in the pot for about 15-20 minutes to rest and cool slightly. Then use a hand immersion blender to blend the soup until smooth. Serve with warm, crusty bread.
Recipe Notes

Garnish with plain Greek yogurt, sour cream, fresh herbs, or little slivers of green onions.

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2 thoughts on “Ginger Curried Butternut Squash Soup”

    1. Oh! I do apologize…when I get in a hurry, sometimes I miss something on the recipes. Thank you for bringing it to my attention. It has been added to the recipe now. We use 1 tbsp. of curry powder, give or take depending on your own taste buds. Have a great day! 🙂

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