Curried Butternut Squash Soup

Curried Butternut Squash Soup

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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

  1. 2 tablespoons butter
  2. 1 cup finely chopped onion
  3. 4 cloves garlic, minced
  4. 4 cups chicken broth
  5. 1 (2 pound) butternut squash - peeled, seeded, and cut into 1-inch pieces
  6. 2 teaspoons curry powder
  7. 1 teaspoon salt
  8. u00bd teaspoon field cumin
  9. u00bc teaspoon cayenne pepper
  10. u00bd cup half-and-half
  11. 2 tablespoons honey
  12. u00bc cup sharp cream, or to taste

The instruction how to make Curried Butternut Squash Soup

  1. 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.
  2. 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.
  3. 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 Soup

calories: 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
servingSize:
sodiumContent: 1615 mg
sugarContent: 16.5 g
transFatContent:
unsaturatedFatContent:

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