Curried Butternut Squash Soup

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A beautuful soup bursting with flavors. A family favorite of mine. My kids practically drink this soup. Go easy on the curry powder if you are a curry newbie!


1 medium butternut squash

(6-8 cups cubed)

1/2 cup (1 stick) unsalted butter

2 yellow onions

2 ribs celery

2 carrots

4 medium potatoes

1 green apple

2 32-ounce boxes (8 cups) chicken broth

1/2 -1 cup heavy cream

1-2 tablespoons curry powder

1 teaspoon white pepper

2-3 teaspoons salt


Heavy cream

Pumpkin seeds

Fresh thyme

Fresh croutons (recipe below)

Peel and chop all the vegetables. See video for instruction. In a large pot, sautee the onions, celery and carrots in the butter until soft and slightly caramelized. Add the chopped butternut squash, potatoes and apples. Cover with 8 cups of chicken broth and simmer for about 30 minutes or until the squash and potatoes are soft enough to smash with a fork. Take soup off the heat and let it sit for about ten minutes, before pureeing with an immersion blender. If using a food processor or regular blender to puree, work in batches. Be careful as this is HOT. After pureeing, add cream, curry powder, white pepper and salt.

Garnish each bowl with additional heavy cream, pumpkin seeds fresh thyme and fresh croutons.

Croutons: Cube 4 pieces of bread and toss with 2 tablespoons olive oil, 1/4 teaspoons salt, 1/4 teaspoon black pepper and 1/2 teaspoon dried thyme. Bake at 400° for 5-10 minutes, stirring as needed.

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