Butternut Squash Soup
Ingredients
- 2 tbsp olive oil
- 1 small yellow onion, diced
- 3 carrots, peeled and diced
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/8 tsp crushed red pepper flakes
- 5 cup cubed butternut squash (about 1/2 of a medium squash)
- 1 apple, peeled, cored and cubed
- 5 cup chicken stock
- 2 tbsp brown sugar
- 2 tsp curry powder
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 cup milk
- Optional garnishes: sliced green onions, pita chips, crackers, additional curry powder, sour cream
Instructions
- Heat olive oil in a large stock pot. Add onions and carrots. Season with 1/2 t. salt, 1/2 t. pepper and crushed red pepper flakes. Cook for 5 minutes.
- Mash with a potato masher or process with an immersion blender or in a food processor for a thinner consistency. Stir in remaining ingredients until combined. Ladle into bowls and garnish as desired.
- This soup had an awesome flavor – a little sweet and a little spicy. However, as much as we enjoyed it, my husband and I decided that it’s an appetizer soup and not a meal soup. As delicious as it is, it is best enjoyed in small portions. A big bowl turns out to be a bit too much. But as a small portioned starter, it is perfect!