Butternut Squash Soup Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 T butter at room temperature
2 T olive oil
1 medium onion, chopped
1 medium carrot, chopped into ½ inch pieces
3 or more garlic cloves, minced
3 ½ pounds butternut squash, peeled, seeded, and cut into ¾ inch pieces (one good-sized squash)
6 cups low-sodium chicken broth
¼ cup chopped fresh sage leaves (or few shakes of dried sage)
1½ t. salt
1½ t. curry powder
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Directions: |
Directions:In a large stockpot, melt the butter and heat the oil together over medium-high heat. Add the onion and carrot and cook, stirring occasionally, for 5 minutes, or until the onion is soft. Add the garlic and cook for 30 seconds, or until aromatic. Add the squash and chicken broth. Bring the mixture to a boil and add the sage. Continue to boil until the vegetables are tender, about 20 minutes.
Turn the heat off under the soup pot. Using an immersion blender or regular blender, puree the mixture until smooth and thick. Season with salt, pepper, and curry powder to taste. |
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Number Of
Servings: |
Number Of
Servings:4 to 6 |
Preparation
Time: |
Preparation
Time:1 hour |
Personal
Notes: |
Personal
Notes: This recipe is from Giada de Laurentiis, with some modifications from me (notably the curry powder). It's super easy (cutting up the squash is the hardest part) and delicious and doesn't have cream like most squash soups do!
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