Curried Squash Soup
Ready In: 50 mins
Serves: 4
Ingredients
- 3 cups of peeled and cubed butternut squash or 3 cups acorn squash or 3 cups hubbard squash
- 1 1⁄4 cups reduced-sodium chicken broth
- 1⁄2 cup of chopped onion
- 1⁄2 cup water
- 1⁄2 teaspoon curry powder
- 1⁄4 teaspoon ground ginger
- 1⁄4 teaspoon salt
- 4 teaspoons of snipped fresh thyme or 1⁄2 teaspoon dried thyme, crushed
- light sour cream (optional)
- fresh thyme sprig (optional)
Directions
- In a large sauce pan combine squash, chicken broth, onion, water, curry powder, ginger, salt, and dried thyme (if using).
- Bring to a boil; reduce heat. Simmer, covered, about ten minutes or until squash is tender.
- Mash squash.
- Stir in the snipped fresh thyme (if using).
- If desired, garnish with sour cream and fresh thyme springs.
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