Recipe by Marci S.
"This is a soup that will keep you warm during a long, cold winter!"
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finely chopped onion
1 (2 pound)
butternut squash - peeled, seeded, and cut into 1-inch pieces
sour cream, or to taste
We love this soup. I did put a little less garlic in it - instead of
half and half, I used Greek yogurt and instead of the honey, I used
agave. Also used low-sodium chicken stock and added no salt. Perfect with cornbread!
Delicious, flavourful squash soup with the perfect amount of heat! I used 5% cream instead of half and half, put a dallop of yogurt, some parsley and a few of the roasted seeds on top. The soup is a thinner squash soup. Next time I think I will roast the squash first!
Love it! Used nonfat half and half and sour cream. I roasted the squash and scooped it into the chicken broth. It's a keeper!
Excellent- i followed instructions except i roasted the squash on a baking sheet at 400 degrees for 1 hour to make the skin peel off and then let the cooked squash simmer with the chicken broth mixture for about 10-15 mins. It was smooth, velvety, and with just the right start of sweetness and finish of spice. Definitely will make again.
Excellent a new family favourite. Roasted the squash and skipped the honey as the squash is a sweet one. Good without the cream. Adding the cream reduces the sweetness and makes it really delish!
I made this recipe exactly as it was written; I did not add any extras like sour cream. Loved, loved, loved it! The cayenne pepper did not make it "hot"..just seemed to enhance the other flavors. This is an absolute keeper! I did find it a bit messy transferring to my food processor, but don't want to spend money on another gadget, so I'll just use a steadier hand when transferring :) Thank you for sharing!
Ate it out of the pot. It's the perfect mix of heat and sweet.
* Percent Daily Values are based on a 2,000 calorie diet.
Curried Butternut Squash Soup
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 119
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