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. 1 Melt butter in large saucepan over medium heat. Cook leeks 3 minutes. Add squash, curry powder and sugar; cook 2 minutes.
2. 2 Add broth; cover and bring to a boil. Reduce heat and simmer 15 minutes or until squash is soft. Remove from heat.
3. 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 per serving