Combine the complex flavors of curry with seasonal butternut squash to create a soup that is perfect on your holiday table or for any cold weather meal
Prep Time
30 mins
Dificult
Medium
Servings
4
Ingredients
Instructions
Melt butter in large saucepan over medium heat. Cook leeks 3 minutes. Add squash
curry powder and sugar; cook 2 minutes.
Add broth; cover and bring to a boil. Reduce heat and simmer 15 minutes or until squash is soft. Remove from heat.
Puree squash mixture with immersion blender or in food processor or blender until smooth. Serve with sour cream or Greek yogurt and chives
if desired.
Variation:
To make Butternut Ginger Soup
prepare recipe as directed
except substitute 1 Tbsp. minced fresh ginger for curry powder.
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