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


    Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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