Ingredients
4
4 servings
- •2 tablespoons butter
- •¾ cup sliced leeks or chopped shallots
- •4 cups cubed butternut squash
- •2 teaspoons curry powder
- •1 tablespoon packed light brown sugar
- •2 cups College Inn® Chicken Broth
- •1 teaspoon Sour cream
- •1 teaspoon Chopped fresh chives
Instructions
- Melt butter in large saucepan over medium heat. Cook leeks 3 minutes. Add squash, curry powder and sugar; cook 2 minutes.
- Add broth; cover and bring to a boil. Reduce heat and simmer 15 minutes or until squash is soft. Remove from heat.
- 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.
Nutritional Facts
Per 4 servings
- Calories: 150
- Carbohydrate: 23g
- Fat: 7g
- Fiber: 3g
- Protein: 2g
- Sugar: 7g
Related Recipes
Curried Butternut Squash Soup
Butternut Squash-Carrot Soup
Roasted and Curried Butternut Squash Soup
Curried Butternut Squash Soup with Lime Cream
Curried Butternut Squash and Pear Soup
Vegetarian Butternut Squash Coconut Curry Soup
Spicy Butternut Squash and Carrot Soup
Curried Squash-Mushroom Soup
Butternut Soup
Butternut Squash and Apple Soup
Butternut Squash Soup with Apple
