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Curried Butternut Sweet Potato and Cheddar Soup

chef.alexande's picture
Ingredients
  Onion 1 , chopped
  Garlic 3 Clove (15 gm), chopped
  Celery stalks 2 , chopped
  Leeks 2 , chopped
  Olive oil 1⁄2 Cup (8 tbs)
  Curry powder 2 Tablespoon
  Chopped cilantro To Taste
  Butternut squash 5 Pound, peeled and chopped (5 Squash)
  Sweet potatoes 5 , peeled and chopped
  Chicken stock 4 Quart
  Grated cheddar cheese 2 Cup (32 tbs)
  Croutons 1 Cup (16 tbs)
  Whipping cream 1⁄2 Cup (8 tbs)
  Salt To Taste
  Pepper To Taste
Directions

MAKING
1)Heat oil and stir fry garlic, onion, leek, celery until soft.
2)Add in cilantro, curry powder, squash and sweet potato.
3)Simmer over reduced heat for 3 to 4 minutes until vegetables become soft.
4)Add in stock and boil. Simmer for 45 minutes until sweet potato softens.
5)Transfer into a blender, add in cheese and blend.

SERVING
6)Serve hot after adding croutons, salt, pepper and cream.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Method: 
Blending
Dish: 
Soup
Ingredient: 
Potato
Interest: 
Everyday, Healthy
Preparation Time: 
10 Minutes

Rate It

Your rating: None
3.925
Average: 3.9 (20 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 5831 Calories from Fat 2454

% Daily Value*

Total Fat 276 g424.7%

Saturated Fat 104 g519.9%

Trans Fat 0 g

Cholesterol 521.4 mg173.8%

Sodium 8168 mg340.3%

Total Carbohydrates 667 g222.4%

Dietary Fiber 89.8 g359.2%

Sugars 170 g

Protein 194 g388.1%

Vitamin A 7151.3% Vitamin C 943.5%

Calcium 357.9% Iron 263.3%

*Based on a 2000 Calorie diet

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Curried Butternut Sweet Potato And Cheddar Soup Recipe