Latest Menu Blend Butternut Curry Soup

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Butternut Curry Soup

"Combine the complicated flavors of curry with seasonal butternut squash to create a soup this is best to your vacation table or for any cold climate meal."

Ingredients :

2 tablespoons butter
3/4 cup sliced leeks or chopped shallots
4 cups cubed butternut squash
2 teaspoons curry powder
1 tablespoon packed light brown sugar
2 cups College Inn® Chicken Broth
Sour cream (optional)
Chopped fresh chives (elective)

Instructions :

Prep : 10M	Cook : 4M	Ready in : 30M

Melt butter in huge saucepan over medium heat. Cook leeks three minutes. Add squash, curry powder and sugar; prepare dinner 2 mins.
Add broth; cover and produce to a boil. Reduce heat and simmer 15 minutes or till squash is soft. Remove from warmness.
Puree squash combination with immersion blender or in meals processor or blender until easy. Serve with bitter cream or Greek yogurt and chives, if desired.

Notes :

To make Butternut Ginger Soup, prepare recipe as directed, except substitute 1 Tbsp. Minced sparkling ginger for curry powder.

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