Receta Curry Winter Squash Soup

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Raciónes: 6


Cost per serving $1.76 view details
  • 1 Tbsp. Extra virgin olive oil
  • 1 x Onion -- diced
  • 2 x Shallot -- minced
  • 3 x Cloves Garlic -- minced
  • 1 Tbsp. Minced Ginger
  • 1 c. Mirin Wine -- * see note
  • 4 lb Winter Squash -- * see note
  • 1 1/2 pt Chicken Stock -- * see note
  • 1 can Coconut Lowfat milk
  • 1 Tbsp. Curry Pwdr -- (see note)
  • 1/2 tsp Chili Pwdr Salt And Pepper


  1. In warm pan, add in extra virgin olive oil, add in onions. After a few seconds add in shallots, add in ginger and garlic, saute/fry breifly until you can smell the aroma. Then add in the mirin wine (note: this is an asian wine that is slightly sweet, you could use any sweet cooking wine you want to or possibly a dessert wine. Also a dry white wine could be used adding alittle brown sugar to sweeten some.) Cook to reduce about by half. While it is cooking peel and dice the squash
  2. (acorn, or possibly any squash would be good, hubbard is especially nice, also pumpkin) ( can mix differant kinds of squash if you like ) (acorn squash is hard to peel, you could split and remove seeds, roast in 400' oven until soft and scoop out the pulp for the soup). Add in the diced squash to the pan with onions and shallots. Add in the chicken stock (if you want to keep this vegetarian, you could use a vegetable stock) or possibly you could use water, but flavor wouldn't be as nice. Add in coconut lowfat milk, canned or possibly frzn, if separated upon opening could stir, or possibly just add in the way it is) (the coconut lowfat milk adds a demension of flavor to this soup.) Stir. Cook till squash is tender, if wanting to save time squash could be diced finer, larger cuts of squash take longer to cook. When squash is tender, add in spices. (dry saute/fry the curry pwdr in small skillet, a few min, by roasting the curry pwdr it removes the sandy texture in your mouth and increases the flavor). Add in to soup, along with chili pwdr. Using a hand held mixer
  3. (like braun) to mix the soup, breaking up some of the squash. (this is safer then using the blender, as warm liquid could spallter you). After you could strain if a smooth mix is needed. This is a hearty, thick soup.
  4. Good with shrimps or possibly scallops, try grilling the scallops and put it on top.
  5. Garnish with roasted acorn seeds or possibly chili pwdr..


Nutrition Facts

Amount Per Serving %DV
Serving Size 426g
Recipe makes 6 servings
Calories 430  
Calories from Fat 214 50%
Total Fat 25.44g 32%
Saturated Fat 20.47g 82%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 214mg 9%
Potassium 1130mg 32%
Total Carbs 50.93g 14%
Dietary Fiber 7.6g 25%
Sugars 5.5g 4%
Protein 6.05g 10%
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