YOU’LL GO NUTS FOR THIS BUTTERNUT SQAUSH SOUP!
8 C. of Swanson chicken stock (or use homemade)
1 Tbs Land O’ Lakes butter
1 Large white onion, chopped
1 Med. butternut squash, cooked
2 Bay leaves
1 Tsp curry powder
2 Tsp Hungarian paprika
½ Tsp freshly ground black pepper
Salt to taste
Thinly sliced spring onions
Thinly sliced and deseeded red Thai chilies
HOW TO MAKE:
1-Begin by cooking the butternut squash. I do it by slicing it in half, deseeding, then popping in the microwave for about 8 minutes. Times may vary.
2-When cooled enough to handle, skin the squash and cut into 1 inch cubes.
3-In a small skillet, heat up the butter, taking care not to burn. Add the chopped onion and saute until browned. Set aside.
4-In a medium pot, warm up the stock and add the squash and browned onions.
5-Bring to a boil, then add the spices, salt and bay leaves. Reduce and simmer for 15 minutes until all flavors combine.
6-Do taste tests frequently and adjust the spices to your liking.
6- When done simmering, remove the bay leaves and finely puree the soup with an immersion blender.
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