Can I add curry to butternut squash soup?

Can I add curry to butternut squash soup?

Once hot, add oil, shallots, and garlic. Sauté for 2 minutes, stirring frequently. Add butternut squash and season with salt, pepper, curry powder, and ground cinnamon. Stir to coat.

How long to cook butternut squash in soup?

Stir and cook 30 seconds to 1 minute, until fragrant, then add 3 cups of the broth. Bring to a boil, cover, and reduce heat to a simmer. Cook until the squash is tender, 20 to 30 minutes. Let cool slightly and pour the soup into a blender, working in batches if necessary, and blend until smooth.

How do you make Thai butternut soup?


  1. 2 tablespoons coconut oil or olive oil.
  2. 2 pound butternut or kabocha squash, peeled, seeded, and cut into small ½-inch pieces (about 3 cups)
  3. 1 medium yellow onion, chopped.
  4. 4 garlic cloves, pressed or chopped.
  5. 2 to 3 tablespoons Thai red curry paste*
  6. 2 teaspoons ground coriander.
  7. 1 teaspoon ground cumin.

Is butternut soup good for weight loss?

Butternut squash soups can be rich and delicious without being high in calories. And this soup with butternut squash is under 100 calories for two cups… You can have seconds and thirds without guilt!

How to make quick, easy butternut squash soup?

Peel and chop the onion and fry it gently in the olive oil or butter in the saucepan.

  • Whilst the onion is cooking,peel the butternut squash with a potato peeler and cut it into chunks.
  • Cook and stir for 2 – 3 minutes,then add 2 cups of water,bring to the boil and simmer until the butternut squash is soft (10 – 15 minutes).
  • What is the best recipe for butternut squash soup?

    Preheat oven to 350 degrees.

  • Cut the squashes in half lengthwise.
  • Place the squash halves cut side up in a roasting pan.
  • Remove the pan from the oven and allow the vegetables to cool slightly or enough that you can handle them.
  • How do you make Butternut squash soup?

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  • How do you make butter squash soup?

    – Preheat oven to 400º. On a large baking sheet, toss butternut squash and potatoes with 2 tablespoons olive oil and season generously with salt and pepper. – Meanwhile, in a large pot over medium heat, melt butter and remaining tablespoon olive oil. – Add roasted squash and potatoes and pour over chicken broth. – Serve garnished with thyme.

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