Sign In Chef

OR

No account yet? Sign up.

Forgot your password?

×

Our Disclaimer (The serious stuff)

By using our free meal planner (and the rest of spoonacular.com) you have to agree that you and only you are responsible for anything that happens to you because of something you have read on this site or have bought/cooked/eaten because of this site. After all, the only person who controls what you put in your mouth is you, right?

Spoonacular is a recipe search engine that sources recipes from across the web. We do our best to find recipes suitable for many diets — whether vegetarian, vegan, gluten free, dairy free, etc. — but we cannot guarantee that a recipe's ingredients are safe for your diet. Always read ingredient lists from the original source (follow the link from the "Instructions" field) in case an ingredient has been incorrectly extracted from the original source or has been labeled incorrectly in any way. Moreover, it is important that you always read the labels on every product you buy to see if the product could cause an allergic reaction or if it conflicts with your personal or religious beliefs. If you are still not sure after reading the label, contact the manufacturer.

We also attempt to estimate the cost and calculate the nutritional information for the recipes found on our site. Again, we cannot guarantee the accuracy of this information. Additionally, our nutrition visualizer that suggests that you limit sodium, sugar, etc., and get enough protein, vitamins, and minerals is not intended as medical advice. Similarly, our health tips are based on articles we have read from various sources across the web, and are not based on any medical training. The team behind spoonacular does not possess any medical qualifications and the information may be found to be incorrect or out of date based on future research. If you need help planning your diet or determining which foods (and recipes) are safe for you, contact a registered dietitian, allergist, or another medical professional.

Spoonacular is not responsible for any adverse effects or damages that occur because of your use of the website or any information it provides (e.g. after cooking/consuming a recipe on spoonacular.com or on any of the sites we link to, after reading information from articles or shared via social media, etc.)

×

Curried Squash Soup

 
This recipe is vegetarian.vegetarian
This recipe can be made gluten free by choosing gluten-free versions of basic ingredients commonly found in supermarkets or online.gluten-free
This recipe is suitable for a primal diet.primal
 
One serving costs about $2.48

$2.48 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

4 fall,winter,vegetarian,gluten-free,primal,gluten free,lacto ovo vegetarian,primal soup
spoonacular Score:57%

Spoonacular Score: 57%

 

Curried Squash Soup might be just the soup you are searching for. Watching your figure? This gluten free, primal, and vegetarian recipe has 569 calories, 11g of protein, and 37g of fat per serving. For $2.48 per serving, this recipe covers 26% of your daily requirements of vitamins and minerals. It can be enjoyed any time, but it is especially good for Autumn. 1 person has made this recipe and would make it again. Head to the store and pick up thyme leaves, parsnips, wine, and a few other things to make it today. From preparation to the plate, this recipe takes around 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 60%. This score is good. Try Butternut Squash Soup with Curried Squash Seeds, My Sister's Soup: Creamy Curried Squash and Cauliflower Soup, and Curried Squash Soup for similar recipes.

Ingredients

Servings:
4 Tbsps
4 Tbsps butter
butter
6 cups
6 cups butternut squash
butternut squash
1 cup
1 cup carrots
carrots
4 cups
4 cups chicken stock
chicken stock
some
some curry powder
curry powder
0.5 cups
0.5 cups dry white wine
dry white wine
2 tsps
2 tsps fresh thyme leaves
fresh thyme leaves
some
some garlic
garlic
1 cup
1 cup heavy cream
heavy cream
1 medium
1 medium onion
onion
1 cup
1 cup parsnips
parsnips
some
some salt and pepper
salt and pepper
4 Tbsps butter
4 Tbsps
butter
6 cups butternut squash
6 cups
butternut squash
1 cup carrots
1 cup
carrots
4 cups chicken stock
4 cups
chicken stock
some curry powder
some
curry powder
0.5 cups dry white wine
0.5 cups
dry white wine
2 tsps fresh thyme leaves
2 tsps
fresh thyme leaves
some garlic
some
garlic
1 cup heavy cream
1 cup
heavy cream
1 medium onion
1 medium
onion
1 cup parsnips
1 cup
parsnips
some salt and pepper
some
salt and pepper

Equipment

food processor
food processor
sauce pan
sauce pan
bowl
bowl
ladle
ladle
food processor
food processor
sauce pan
sauce pan
bowl
bowl
ladle
ladle


Instructions

  1. Melt butter in a saucepan over low heat. Add onion and celery; cook over low heat covered 10 minutes or until limp. Add squash, carrots, parsnips, thyme and curry powder. Cover saucepan and cook 10 to 15 minutes, or until the vegetables are tender.
  2. Add the chicken stock and dry white wine and simmer 20 to 30 minutes. Pure soup in food processor until smooth. Return to saucepan and add cream, salt, and pepper.
  3. Ladle soup into warmed serving bowls and garnish with toasted pepitas, caramelized shallots or garlic croutons.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $2.48
Ingredient
4 tablespoons butter
6 cups butternut squash
1 cup carrots
4 cups chicken stock
some curry powder
½ cups dry white wine
2 teaspoons fresh thyme leaves
some garlic
1 cup heavy cream
1 medium onion
1 cup parsnips
Price
$0.48
$1.85
$0.22
$3.09
$0.20
$1.63
$0.21
$0.27
$1.29
$0.24
$0.44
$9.92

Tips

Health Tips

  • If you are cooking with wine, be aware that the amount of alcohol that evaporates could be much less than you think. In fact, researchers found that anywhere between 4 and 49 percent of the alcohol in a dish might remain depending on the cooking method, length of cooking, etc. If you're concerned about the amount of alcohol you're consuming, keep an eye on how much wine is going into your dish!

  • If you can, choose grassfed butter for a better nutritional profile—more vitamins, a favorable omega 3/6 ratio, etc.

  • Before you pass up garlic because you don't want the bad breath that comes with it, keep in mind that the compounds that cause garlic breath also offer a lot of health benefits. Garlic has anti-inflammatory, antioxidant, antibacterial, and antiviral properties. If you really want to get the most health benefits out of your garlic, choose Spanish garlic, which contains the most allicin (one of garlic's most beneficial compounds).

  • Some bouillon/stock products contain gluten, some don't. If you are following a gluten-free diet, always read product labels carefully.

  • get more health tips

Price Tips

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

  • Fresh herbs can be expensive, so don't let them go to waste. If you have any leftovers, you might be able to freeze them. The Kitchn recommends freezing hardy herbs like rosemary and thyme in olive oil, while Better Homes and Gardens suggests using freezer bags to freeze basil, chives, mint, and more.

Cooking Tips

  • Fresh herbs should be added toward the end of the cooking process — even at the very last minute?especially delicate herbs like cilantro, basil, and dill. Hardier herbs like bay leaves, rosemary, and thyme can be added earlier.

  • Confused by the different types of cream — Most differences arise from the fat content of the cream, and whether or not the cream has been "soured" by adding lactic acid bacteria to give it a tangy flavor.

  • Butter's incredible flavor has made it an extremely popular cooking fat, but it is important to know that butter has the lowest smoke point of almost any cooking fat. This means butter literally starts to smoke at a lower temperature than most other fats between 250-350 degrees Fahrenheit. So while butter is great for cooking at lower temperatures, you should probably use canola oil, coconut oil, or another oil with a higher smoke point for frying and other high temperature cooking.

  • Don't have fresh herbs? Substitute dried herbs, but use about 1/3 less because dried herbs are more potent than fresh.

  • get more cooking tips
Disclaimer

Nutritional Information

Quickview
568 Calories
10g Protein
36g Total Fat
48g Carbs
17% Health Score
Limit These
Calories
568
28%

Fat
36g
57%

  Saturated Fat
21g
136%

Carbohydrates
48g
16%

  Sugar
13g
15%

Cholesterol
118mg
40%

Sodium
697mg
30%

Alcohol
3g
17%

Get Enough Of These
Protein
10g
22%

Vitamin A
28958IU
579%

Vitamin C
57mg
69%

Manganese
0.84mg
42%

Potassium
1361mg
39%

Vitamin B3
7mg
35%

Vitamin E
4mg
33%

Vitamin B6
0.66mg
33%

Fiber
7g
31%

Magnesium
109mg
27%

Folate
107µg
27%

Vitamin B1
0.38mg
25%

Phosphorus
231mg
23%

Vitamin B2
0.37mg
22%

Calcium
195mg
20%

Copper
0.37mg
19%

Vitamin K
18µg
18%

Iron
2mg
16%

Vitamin B5
1mg
14%

Selenium
8µg
12%

Zinc
1mg
8%

Vitamin D
0.63µg
4%

Vitamin B12
0.13µg
2%

covered percent of daily need

Related Recipes