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Curried Squash Soup – Country Living

Curried Squash Soup - Country Living recipe image
This American soup features Lb butternut squash 1/4 teaspoon Ground coriander, Butter 1/8 teaspoon Ground cinnamon, Onion, finely chopped 1/8 teaspoon Ground nutmeg, Celery. It delivers aromatic, well-seasoned taste, smooth, comforting richness. Comforting for cold days and perfect for meal prep. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Cooking Method: , ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 6
Calories: 67.9
Dietary: Gluten-free
Description
This American soup features Lb butternut squash 1/4 teaspoon Ground coriander, Butter 1/8 teaspoon Ground cinnamon, Onion, finely chopped 1/8 teaspoon Ground nutmeg, Celery. It delivers aromatic, well-seasoned taste, smooth, comforting richness. Comforting for cold days and perfect for meal prep. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Ingredients
  • 1 Lb butternut squash
  • 1/4 teaspoons Ground coriander
  • 1 tablespoons Butter
  • 1/8 teaspoons Ground cinnamon
  • 1 md Onion, finely chopped
  • 1/8 teaspoons Ground nutmeg
  • 1 Stalk Celery, finely chopped
  • 1 teaspoons Vegetable oil
  • 1 teaspoons Curry powder
  • 1/2 cups Heavy cream
  • 1 tablespoons Uncooked white rice 1 Medium-size (12-by 8-inch)
  • 1 large Apple, peeled, cored, -Hubbard squash, baked until
Directions
  1. 1
    cut into chunks -tender-crisp (about 30 1 cn (13 3/4-or 14 1/2-oz) -minutes at 350'F), a
  2. 2
    slice -chicken broth -
  3. 3
    cut off the side, and 1/2 c Water -fibrous center and seeds 1/4 ts Ground cumin -removed to
  4. 4
    make bowl (opt.) 1/4 ts Dried thyme leaves 1.
  5. 5
    Peel butternut squash and cut in half lengthwise.
  6. 6
    With spoon, scoop out seeds and discard fibrous center.
  7. 7
    Reserve seeds for garnish.
  8. 8
    Cut squash into chunks.
  9. 9
    In 4-quart saucepan, melt butter.
  10. 10
    Add onion, celery, and curry.
  11. 11
    Cook until onion is transparent.
  12. 12
    Stir in rice and cook 1 minute.
  13. 13
    Add squash chunks, ap- ple, chicken broth, water, cumin, thyme, coriander, cinnamon, and nutmeg.
  14. 14
    Heat mixture to boiling over medium-high heat.
  15. 15
    Reduce heat to low and simmer uncovered 30 to 35 minutes or until squash is very tender.
  16. 16
    Meanwhile, heat oven to 350'F.
  17. 17
    On baking sheet, stir together reserved seeds and the oil.
  18. 18
    Bake seeds 10 minutes or until lightly browned.
  19. 19
    When squash is tender, in electric blender or food processor, with chopping blade,
  20. 20
    blend or process squash mixture and heavy
  21. 21
    cream , half at a time, until smooth.
  22. 22
    Reheat soup if necessary.
  23. 23
    Ladle soup into prepared squash bowl, if desired.
  24. 24
    Sprinkle with toasted seeds and serve.
  25. 25
    Country Living/Nov/90 Scanned & fixed by DP & GG

Nutrition Facts

Servings 6

Amount Per Serving
Calories 67.9kcal
% Daily Value *
Total Fat 3.2g5%
Saturated Fat 1.9g10%
Cholesterol 8.1mg3%
Sodium 35.3mg2%
Total Carbohydrate 10.1g4%
Dietary Fiber 1.6g7%
Sugars 4.6g
Protein 0.9g2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: 12by, 8inch, american, apple, baked, baking, blending, boiling, butter, butternut, celery, chopped, cinnamon, cored, coriander, country, cream, curried, curry, finely
Read it online: https://www.chefs-mate.com/recipe/curried-squash-soup-country-living/