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Curried Butternut Squash Soup

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“To make this into a vegetarian soup use vegetable broth (see my Vegetable Stock (Low Fat)) adjust all seasonings to taste. One medium onion can be replaced for the leek if desired.”
READY IN:
1hr
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat the butter in a large pot over medium heat; add in the leek, celery, garlic, red pepper flakes, sugar, curry powder and cumin; cook stirring for 3-4 minutes.
  2. Add in the chopped butternut squash, broth (or water) and apples; bring to a boil.
  3. Reduce heat and simmer for 30-40 minutes or until the squash is tender.
  4. Place half of the broth in a blender; process until smooth; transfer to a heat-proof bowl.
  5. Repeat with the remaining soup; return to the pot along with the soup from the bowl.
  6. Add in evaporated milk or whipping cream; cook for 2-3 minutes to heat through.
  7. Season with salt and lots black pepper.
  8. Ladle into bowls and sprinkle with croutons.

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