Photo: Cala
Curried Butternut Squash Soup (Japanese Curry)
10 ingredients
Serves 8.
openrecipes
Roasting caramelizes the natural sugars and intensifies the flavors of the squashes, apples and leeks, giving this soup a rich character that is highlighted by Japanese curry. A blend of aromatic spices enlivened with star anise, Japanese curry contributes a delicate sweetness and mild heat to the soup.
Estimated Nutrition (whole recipe, rough)
570
Calories
51g
Protein
19g
Fat
45g
Carbs
Counts 10 of 11 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Yogurt | 170g plain Greek | 100 |
| Apple | 1 medium (182g) | 95 |
| Onion | 1 medium (110g) | 44 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Almond | 1 almond (1.2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Butternut | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 small butternut squashes, each about 1 1/4 lb., halved, seeded, peeled and cut into 1 1/2-inch chunks
- 1 lb. tart apples, peeled, cored and quartered
- 1 large or 2 slender leeks, cut into slices 1 inch thick
- 1 Tbs. Japanese curry
- Kosher salt and freshly ground pepper, to taste
- 3 Tbs. olive oil
- 4 cups reduced-sodium chicken broth
- 1 cup dry white wine
- Crème fraîche or plain yogurt for garnish
- Chopped tamari almonds for garnish
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes