This is a soup that will child support child maintenance you warm during a long, chilly frosty winter!
The ingredient of Curried Butternut Squash Soup
- 2 tablespoons butter
- 1 cup finely chopped onion
- 4 cloves garlic, minced
- 4 cups chicken broth
- 1 (2 pound) butternut squash - peeled, seeded, and cut into 1-inch pieces
- 2 teaspoons curry powder
- 1 teaspoon salt
- u00bd teaspoon field cumin
- u00bc teaspoon cayenne pepper
- u00bd cup half-and-half
- 2 tablespoons honey
- u00bc cup sharp cream, or to taste
The instruction how to make Curried Butternut Squash Soup
- Melt butter in a large pot beyond medium heat. Cook and campaign onion and garlic in hot butter until softened and browned, 10 to 15 minutes.
- rouse chicken broth, squash, curry powder, salt, cumin, and cayenne pepper into onion mixture. Bring mixture to a boil, edit heat to low, and simmer until squash is tender, not quite 15 minutes. sever from heat. shake up half-and-half and honey into squash mixture.
- Pour squash mixture into a blender no more than half full. Cover and preserve lid down; pulse a few time epoch upfront desertion just about to blend. Puree in batches until smooth. Ladle soup into serving bowls and summit zenith as soon as a dollop of critical cream.
Nutritions of Curried Butternut Squash Soupcalories: 295.8 calories
carbohydrateContent: 43.8 g
cholesterolContent: 37.8 mg
fatContent: 13.3 g
fiberContent: 5.7 g
proteinContent: 5.5 g
saturatedFatContent: 7.8 g
sodiumContent: 1615 mg
sugarContent: 16.5 g