I have never really liked butternut squash but I thought this would be a good recipe to try. It actually called for yellow squash but I could not find it at the market. I made it thinking, if we don't like it oh well. Can I just tell you, I think it might be one of my favorite soups. The curry with the garlic and onions make for amazing flavor!
I found the base recipe on the Pioneer Woman website and made some modifications that make it work for us.
* 3 Tablespoons Olive Oil
* 5 cloves Garlic, Minced
* 1 whole Large Onion, Diced
* 4 whole Carrots, Washed And Sliced Thin
* 2 butternut squash, peeled and sliced
* Salt To Taste
* 1 Tablespoon Curry Powder & 1 tsp cumin
* ½ cups Dry White Wine (I used cooking wine because that was all I had)
* 8 cups Chicken Broth
Preparation Instructions
Heat olive oil in a heavy pot over medium heat. Add garlic and onions and stir to coat. Add carrots and cook for 3 minutes, or until they start to get soft. Sprinkle in a little salt.
Add squash. Stir and cook for a few minutes, until squash is soft and tender. After a few minutes, add salt to taste and the curry powder and cumin.
Pour in wine. Let evaporate for about 30 seconds, then pour in chicken broth. Reduce heat to a simmer, cover pot, and cook for 1 hour.
After 1 hour, taste and adjust seasonings. Turn off heat.
Puree soup using a hand blender, or in batches in a regular blender. Return to soup pot and bring to a simmer. Serve hot.
Makes 12 cups (3 WW points for 2 cups)
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