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Curried Butternut Squash Soup

Curried Butternut Squash Soup

Perfect soup for a fall afternoon.
Course Soup
Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Servings 8

Equipment

  • Immersion or other blender

Ingredients

  • 2 tbsp butter
  • 1 med onion chopped
  • 4 cloves garlic minced
  • 4 c broth – veggie or chicken
  • 2 lb butternut squash
  • 2 tsp curry
  • 1/2 tsp cumin
  • 1/4 tsp cayenne pepper
  • 1/2 c half & half
  • 2 tbsp sugar or honey
  • 1/4 c sour cream (optional)

Instructions

  • Preheat oven to 400F
  • Cut the squash in half and bake for 1.25 hours. When cooled, scoop out pulp.
  • Melt butter in large pot over medium heat. Cook and stir onions until translucent, about 6 minutes.
  • Add garlic and continue to cook another 2 minutes.
  • Stir in broth, squash, spices, sugar/honey and half & half.
  • Working in batches, puree soup in blender; return to pot.
  • Ladle soup into serving bowl – add a dollop of sour cream (optional).