Curried Butternut Squash Soup

Creamy and rich with a hint of curry, homemade organic squash soup is ready in 30 minutes! MORE + LESS -

TBSP Nate

May 13, 2015

tablespoon olive oil or butter

medium onion, chopped (1/2 cup)

clove garlic, finely chopped

1 3/4

cups progresso™ reduced sodium chicken broth (from 32-oz carton)

1/4

cup apple juice

cups butternut squash

teaspoons curry powder

1/2

teaspoon coarse (kosher or sea) salt

1/4

cup half and half

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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).