Curry Butternut Squash Soup
Curry butternut squash soup is one of my personal favorites (or anything butternut for that matter)! Unfortunately, my husband doesn’t feel the same way about butternut squash as I do but this is the one way I cook it that he never turns down!
Curry Butternut Squash Soup
Ingredients
- 1 tablespoon curry powder
- 3 teaspoons granulated chicken boullion (to make vegetarian, replace chicken bullion with vegetable bouillon)
- 1/4 teaspoon freshly ground black pepper
- 1/8 teaspoon chipotle pepper
- 2 teaspoons chopped garlic
- 1 half medium onion (chopped)
- 1 tablespoon olive oil
- 1 medium butternut squash (peeled, seeded, & cut into 1” cubes)
- 4 cups water
Instructions
- Heat olive oil in 6 quart pot and saute garlic and onion for a few minutes.
- Add squash and saute briefly. Pour in water and the rest of the ingredients.
- Simmer in pot over medium heat for 12-15 minutes.
- Remove from heat and use blender to puree (in batches if necessary) until smooth...The best kitchen gadget to use for this would be an immersion/hand blender if you have it!
Notes
OPTIONAL: Garnish with sour cream
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