Butternut squash soup

This is a little twist on a tried and true recipe for Butternut Squash Soup.  Adding a touch of curry powder gives it a little kick without being over powering.  If you don’t want to use the curry powder you can always leave it out but I think you will love it if you give it a try!  

A touch of honey makes it a little sweet without having to add sugar and the half & half gives it a thick texture. You can always substitute that with milk, heavy cream or even almond milk if that’s your preference.

WHAT YOU NEED:

2 Tbsp unsalted Butter

1 medium White Onion, finely chopped

4 cloves minced Garlic

4 Cups Chicken Broth

1 Butternut Squash – peeled, seeded and cut into 1 inch cubes

2 tsp Curry Powder

1/2 tsp Ground Cumin

1/4 tsp Cayenne Pepper

1 tsp Salt

1/2 Cup Half & Half (or milk or heavy cream)

1 & 1/2 Tbsp Honey

Possible Garnishes: Sour Cream, Green onion, Pomegranate Seeds

 

peel and seed a butternut squash, once it’s peeled its very easy to cut

still LOVING my custom spiced jars! Organizing them alphabetically makes finding them so much quicker

WHAT YOU DO:

In a large soup pot melt butter over low heat

Add onion and garlic and stir until softened

Add chicken broth, squash cubes, curry powder, cumin, cayenne pepper and salt and stir

Bring to a boil, reduce heat to low and simmer until squash is tender – about 20 min

Remove from heat

Add half & half and honey

If you have a hand mixer you can just blend right in the pot until smooth

If using a blender, transfer half the mix into the blender and stir until smooth, empty and transfer second half.

This soup tastes great on its own but if you want to be fancy add a dollop of sour cream or pomegranate seeds for color!

Enjoy!

XoXo