Butternut Squash-Carrot Soup

Name: Butternut Squash-Carrot Soup
Total time: 55
Yield: 4
Ingredients: 2 tablespoons olive oil; 4 shallots, diced; 1 cup diced carrots; 2 tablespoons chopped garlic; 2 tablespoons chopped fresh ginger; 2 pounds cubed butternut squash; 4 cups chicken broth; 3 tablespoons curry powder; 3 tablespoons honey; 0.5 teaspoon ground white pepper; 0.25 teaspoon cayenne pepper

Recipe by Scott Pisani from allrecipes.com

Dinner 55 Mins.

Ingredients

4 servings

•

2 tablespoons olive oil
•

4 shallots, diced
•

1 cup diced carrots
•

2 tablespoons chopped garlic
•

2 tablespoons chopped fresh ginger
•

2 pounds cubed butternut squash

•

4 cups chicken broth
•

3 tablespoons curry powder
•

3 tablespoons honey
•

0.5 teaspoon ground white pepper
•

0.25 teaspoon cayenne pepper

Instructions

Heat olive oil in a large pot over medium heat. Add shallots, carrots, garlic, and ginger. Saute until shallots are soft, 5 to 10 minutes. Add squash, chicken broth, curry powder, honey, white pepper, and cayenne pepper and bring to a boil. Reduce heat, cover, and simmer until squash is soft, about 15 minutes.
Puree soup with an immersion blender until smooth. Cook another 3 minutes.