Butternut Squash Soup

Butternut Squash Soup

Butternut Squash Soup

This soup is the PERFECT fall soup.  Enough said!


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

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Recipe Rating

  • (5 /5)
  • 3 ratings

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