Butternut Squash Soup

  • 20 mins
  • 10 ingredients

Ingredients

  • 2 tbs butter
  • 1 medium onion, chopped
  • 2 cloves garlic, chopped
  • 1 tsp curry powder
  • 1 butternut squash, about 1 and 1/2 lbs
  • 2 cups water
  • 2 cups chicken broth
  • 1 cup milk
  • kosher salt and black pepper to taste
  • 3 tbs fresh parsley leaves for garnish
  • Heat butter in a heavy sauce pan and add the chopped onion and garlic.
  • Stir over low heat until the onion is soft but not browned.
  • Stir in the curry powder.
  • Split the squash lengthwise and remove the seeds and stringy fibers. Peel and cut into cubes.
  • Put the squash in the sauce pan with the onion and garlic, and add the water.
  • Bring to a boil, then lower the heat and simmer for about 5-8 minutes, or until the squash is soft and can be mashed easily.
  • Cool slightly.
  • Puree the soup, 2 cups at a time in a blender or food processor.
  • Return the puree to the sauce pan and stir in the broth, milk, salt and pepper.
  • Bring just to boiling point and serve.
  • Garnish with parsley.

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