Butternut Curry Soup | Popular Recipes

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Butternut Curry Soup

"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
• 3/4 cup 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
• Sour cream (optional)
• Chopped fresh chives (optional)

Instructions :

Prep : 10M	Cook : 4M	Ready in : 30M

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

Notes :

• To make Butternut Ginger Soup, prepare recipe as directed, except substitute 1 Tbsp. minced fresh ginger for curry powder.

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