Butternut Curry Soup

Name: Butternut Curry Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 serving(s)
Ingredients: 2 tablespoons butter; 3/4 cup sliced leeks or 3/4 cup chopped shallot; 4 cups cubed butternut squash; 1 tablespoon curry powder; 1 tablespoon packed light brown sugar; 2 cups college inn fat free & low sodium chicken broth; sour cream (optional) or Greek yogurt (optional); chopped fresh chives (optional)

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Recipe by College Inn

Combine the complex flavors of curry with seasonal butternut squash to create a soup that is perfect on your holiday table or any cold weather meal.

READY IN: 30mins

SERVES: 4

UNITS: US

INGREDIENTS

Nutrition

2

tablespoons butter
³⁄₄

cup sliced leeks or 3/4 cup chopped shallot
4

cups cubed butternut squash
1

tablespoon curry powder
1

tablespoon packed light brown sugar
2

cups college inn fat free & low sodium chicken broth
sour cream (optional) or Greek yogurt (optional)
chopped fresh chives (optional)

DIRECTIONS

1. Melt butter in large saucepan over medium heat. Cook leeks 3 minutes. Add squash, curry powder and sugar; cook 2 minutes.
2. Add broth; cover and bring to a boil. Reduce heat and simmer 15 minutes or until squash is soft. Remove from heat.
3. 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.
VARIATION: To make Butternut Ginger Soup, prepare recipe as directed, except substitute 1 tablespoons minced fresh ginger for curry powder.

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