Combine the complex flavors of curry with seasonal butternut squash to create a soup that is perfect on your holiday table or for any cold weather meal.
Ingredients
- 2 tablespoons butter
- 0.75 cups sliced leeks or chopped shallots
- 4 cups cubed butternut squash
- 2 teaspoons curry powder
- 1 tablespoon packed light brown sugar
- 2 cups College Inn® Chicken Broth
- 1 teaspoon Sour cream
- 1 teaspoon Chopped fresh chives
Instructions
-
1
Melt butter in large saucepan over medium heat. Cook leeks 3 minutes. Add squash, curry powder and sugar; cook 2 minutes.
-
2
Add broth; cover and bring to a boil. Reduce heat and simmer 15 minutes or until squash is soft. Remove from heat.
-
3
Puree squash mixture with immersion blender or in food processor or blender until smooth. Serve with sour cream or Greek yogurt and chives, if desired.
Nutrition Facts
Per serving
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