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Butternut Curry Soup
Butternut Curry Soup
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Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
Create a cozy and fragrant butternut squash curry soup, ideal for festive occasions or chilly days.
Ingredients:
  • 2 tablespoons butter
  • 0.75 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
  • 1 teaspoon Sour cream
  • 1 teaspoon Chopped fresh chives
Instructions:
  • In a large saucepan over medium heat, melt the butter until it sizzles. Sauté the leeks for 3 minutes until they turn golden. Stir in the squash, curry powder, and sugar, and cook for another 2 minutes, letting the flavors meld together beautifully.
  • Pour in the flavorful broth and cover the pot, letting the ingredients mingle as the mixture comes to a gentle boil. Lower the heat and simmer for 15 minutes, or until the squash reaches the desired softness. Finally, take the pot off the heat.
  • Blend the squash mixture with an immersion blender, food processor, or blender until it is silky smooth. Serve with a dollop of sour cream or Greek yogurt and a sprinkle of chives for added flavor, if preferred.

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