Curried Butternut Soup with Rainbow Chard
A richly spiced soup of butternut squash, curry powder, fresh ginger, and crushed tomatoes simmered into a smooth base, then studded with rainbow chard just before serving. Delivers a complex, slow-cooked flavor with minimal hands-on effort.
From The How Not to Age Cookbook
- Prep
- 15 min
- Cook
- 55 min
- Total
- 1 h 10 min
- Yield
- 4 to 6 servings
- Category
- Soup
- Cuisine
- Indian
Nutrition (estimated)
per about 1.25 cups- Calories
- 140 kcal
- Protein
- 5 g
- Fat
- 1 g
- Carbs
- 31 g
- Fiber
- 6 g
- Sugar
- 9 g
- Sodium
- 220 mg
Ingredients
- Vegetable Broth 2.0
- yellow onion
- butternut squash
- garlic
- curry powder
- ginger
- crushed tomatoes
- pippali
- rainbow chard
- white miso paste
Instructions
- Sauté onion, squash, and garlic in 1 cup Vegetable Broth 2.0, covered, ~10 min.
- Add curry powder, ginger, tomatoes, pippali, and remaining broth. Boil, then simmer 45 min.
- Stir in chard 15 min before serving.
- Dissolve miso in ½ cup hot broth; stir into soup and serve.