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Curried Butternut Squash Soup

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Curried Butternut Squash Soup
  • Prep 30 min
  • Total 30 min
  • Servings 5
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Creamy and rich with a hint of curry, homemade organic squash soup is ready in 30 minutes!
by: TBSP Nate
Updated May 13, 2015

Ingredients

  • 1 tablespoon olive oil or butter
  • 1 medium onion, chopped (1/2 cup)
  • 1 clove garlic, finely chopped
  • 1 3/4 cups progresso™ reduced sodium chicken broth (from 32-oz carton)
  • 1/4 cup apple juice
  • 4 cups butternut squash
  • 2 teaspoons curry powder
  • 1/2 teaspoon coarse (kosher or sea) salt
  • 1/4 cup half and half

Steps

  • 1
    In 4-quart saucepan, heat oil over medium heat. Add onion and garlic; cook 3 to 5 minutes, stirring frequently, until tender.
  • 2
    Stir in broth, apple juice, squash, curry powder and salt. Heat to boiling, stirring occasionally. Simmer uncovered 5 minutes, stirring occasionally.
  • 3
    Stir in half-and-half. Cook 3 to 5 minutes, stirring occasionally, until hot (do not boil).

Nutrition Information

No nutrition information available for this recipe
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