Curried Butternut Squash Soup

I know, I know… everyone makes it, but that’s because it’s so darned good!!! Not only is it good, but it’s super easy to make, too! I sure enjoyed mine at dinner last night.

Curried Butternut Squash Soup

1 butternut squash, peeled and chopped (seeds removed)
1 red pepper, chopped
1 medium to large onion, chopped
3 tbl butter
Salt, pepper to taste
1 tsp curry powder

In large heavy pot, melt butter and add the onion and red pepper. Stir to coat the veggies in the butter. Add butternut squash and add enough water to cover. Add salt and pepper and bring to a boil. Cook until the butternut squash is tender (a fork inserted into a piece of it will break the piece easily). Add water as necessary, but don’t go overboard with it. Just keep the veggies covered. When butternut squash is done, add the curry powder. Reduce heat and stir until the curry powder is combined.

Now comes the fun part! If you have an immersion blender, this is the time to use it! If not, ladle the veggies and some of the broth into a blender and blend it all up. What you will get is a silky, wonderful soup that is sure to be a winner with your family. Enjoy!

I make this with butter so the soup is vegetarian, but not vegan. Simply substitute soy margarine for the butter to make this a vegan soup.


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