Curried Butternut Squash Soup
- Ready In:
- 35mins
- Ingredients:
- 8
- Serves:
-
8
ingredients
- 1 kg butternut squash
- 29.58 ml olive oil
- 1 white onion, chopped
- 4.92 ml curry powder
- 10 baby carrots, chopped
- 900 ml chicken broth
- 236.59 ml cheddar cheese, grated
- salt and pepper
directions
- Quarter the squash, clean it out, and put olive oil, salt and pepper on the inside and cook in the microwave until soft (about 5 minutes).
- In a large pot, heat rest of olive oil and fry onions and carrots with curry powder.
- Peel and chop squash into cubes and add to the onion mixture.
- Add chicken broth and bring to a boil. Simmer for 20 minutes
- Take the pot off the heat and melt in cheese, stirring.
- Let cool until lukewarm, then puree in the blender or with a hand blender. Add salt and pepper to taste.
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