You’ll Go Nuts For This Butternut Squash Soup!
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Just a few simple ingredients and some spices will give you a butternut squash soup with mind-blowing flavor!
You could serve this soup as an appetizer or make it for lunch with some crunchy croutons. Of course, by adjusting the amount of spices you can make sure this is a perfect fit for your taste buds. My husband and I love garlic so I always like to add it to this soup – I think it makes it even more delicious!
Ingredients
8 cups of Swanson chicken stock (or use homemade)
1 tbs Land O’ Lakes butter
1 large white onion, chopped
1 medium butternut squash, cooked
2 bay leaves
1 tsp curry powder
2 tsp Hungarian paprika
½ tsp freshly ground black pepper
Salt to taste
garnish:
Thinly sliced spring onions
Thinly sliced and deseeded red Thai chilies
Instructions:
Begin by cooking the butternut squash. I do it by slicing it in half, deseeding, then popping in the microwave for about 8 minutes. Times may vary.
When cooled enough to handle, skin the squash and cut into 1 inch cubes.
In a small skillet, heat up the butter, taking care not to burn. Add the chopped onion and saute until browned. Set aside.
In a medium pot, warm up the stock and add the squash and browned onions. Bring to a boil, then add the spices, salt and bay leaves. Reduce and simmer for 15 minutes until all flavors combine. Do taste tests frequently and adjust the spices to your liking. When done simmering, remove the bay leaves and finely puree the soup with an immersion blender.
Serve with the spring onions and finely chopped red Thai chilies.
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Quick tip: You only need a hint of curry flavor for this soup, so don’t use too much curry powder.