Details
Prep Time: minutes
Cook Time: minutes
Ready In: minutes
Cuisine:
Categories: Comfort Food, Dinner, Fall, Halloween, Kid Friendly, Lunch, Main Courses, Make Ahead, Party Foods, Side Dishes, Soups, Sunday Dinner, Thanksgiving, The Lazy Way To Cook, Vegetables, Vegetarian, Week Nights, Weekend Fun, Winter Warmth
Yields or Serves:
Tags: Butternut Squash, Butternut Squash Soup, Chicken Broth, Comfort Food, Curry Powder, Dinner, Fall, Half & Half, Halloween, Kid Friendly, Kosher Salt, Lunch, Main Courses, Make Ahead, Olive Oil, Onions, Party Foods, Side Dishes, Soups, Squash, Sunday Dinner, Thanksgiving, The Lazy Way To Cook, Vegetable Broth, Vegetables, Vegetarian, Victoria Hart Glavin, Week Nights, Weekend Fun, Winter Warmth
Butternut Squash Soup
This soup is the PERFECT fall soup. Enough said!
INGREDIENTS
1 Cup Chopped Onions
3 Tablespoons Olive Oil
1 Tablespoon Curry Powder
4 Cups Low Sodium Chicken Broth or Vegetable Broth
2 Pounds Peeled, Seeded & Cubed Butternut Squash
1 Teaspoon Kosher Salt
1 Cup Half & Half
In a large size stockpot over a medium high heat, sauté the chopped onions in the olive oil for 2 minutes or just until they are soft. Stir in the curry powder and cook for 1 minute. Add the chicken broth (or vegetable broth), butternut squash and the kosher salt. Bring to a boil and then reduce the heat. Simmer for 20 minutes. Ladle in the squash and the liquid into either a food processor or a blender. Pulse until the mixture is a nice puree. Return the pureed squash mixture to the stockpot and cook over a medium heat for 5 minutes. Add the half and half and cook for another 5 minutes. Serve warm. Serves 8
