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.
Ingredients
- butter: 2 Tbsp
- leeks or chopped shallots: 0.75 cup (sliced)
- butternut squash: 4 cups (cubed)
- curry powder: 2 tsp
- packed light brown sugar: 1 Tbsp
- College Inn® Chicken Broth: 2 cups
- sour cream: 1 tsp
- fresh chives: 1 tsp (chopped)
Metric Conversion
Stages of cooking
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Melt butter in large saucepan over medium heat. Cook leeks 3 minutes. Add squash, curry powder and sugar; cook 2 minutes.
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Add broth; cover and bring to a boil. Reduce heat and simmer 15 minutes or until squash is soft. Remove from heat.
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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.
