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.

• Preparation Time: 10 mins
• Cooking Time: 20 mins
• Total Time: 30 mins
• Calories: 150 Calories

Ingredients

• 2 tablespoons butter
• 2 teaspoons curry powder
• 1 teaspoon chopped fresh chives
• 1 teaspoon sour cream
• 4 cups cubed butternut squash
• 2 cups College Inn® Chicken Broth
• ¾ cup sliced leeks or chopped shallots
• 1 tablespoon packed light brown sugar

Recipe Instructions

Step 1

Melt butter in large saucepan over medium heat. Cook leeks 3 minutes. Add squash, curry powder and sugar; cook 2 minutes.

Step 2

Add broth; cover and bring to a boil. Reduce heat and simmer 15 minutes or until squash is soft. Remove from heat.

Step 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.