CURRIED BUTTERNUT SQUASH SOUP
To make this into a vegetarian soup use vegetable broth (see my recipe#190133) adjust all seasonings to taste. One medium onion can be replaced for the leek if desired.
Provided by Kittencalrecipezazz
Categories Vegetable
Time 1h
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Heat the butter in a large pot over medium heat; add in the leek, celery, garlic, red pepper flakes, sugar, curry powder and cumin; cook stirring for 3-4 minutes.
- Add in the chopped butternut squash, broth (or water) and apples; bring to a boil.
- Reduce heat and simmer for 30-40 minutes or until the squash is tender.
- Place half of the broth in a blender; process until smooth; transfer to a heat-proof bowl.
- Repeat with the remaining soup; return to the pot along with the soup from the bowl.
- Add in evaporated milk or whipping cream; cook for 2-3 minutes to heat through.
- Season with salt and lots black pepper.
- Ladle into bowls and sprinkle with croutons.
Nutrition Facts : Calories 272.6, Fat 9.1, SaturatedFat 4.8, Cholesterol 19.3, Sodium 832.8, Carbohydrate 43.8, Fiber 7.2, Sugar 14.9, Protein 9.1
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