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  • Butternut Squash Soup

    1 vote
    Butternut Squash Soup
    Prep time:
    Cook time:
    Servings: 12
    by Judy Fisher
    11 recipes
    		 >
    This savory soup is delicious and filling on a cool day. The curry and garlic give it a wonderful flavor. This is a family favorite that I learned at a cooking class given by Rachel Perelman who is the chef at my daughter's school. Serve with salad and a crusty bread.

    Ingredients

    • 1 T canola oil
    • 1 butternut squash, peeled, seeded and cut into 2 inch pieces
    • (can use already cut up squash from the store)
    • 1 onion, diced
    • 2-3 cloves garlic, minced
    • 2 leeks, chopped, white parts only
    • 1 sweet potato, diced
    • 2 carrots, diced
    • 1 yukon gold potato, diced
    • 12 cups water or chicken stock
    • 1 T curry powder
    • 1 t garlic powder
    • 1 t salt
    • 1/2 t freshly ground pepper

    Directions

    1. Heat the oil in a large soup pot and saute the onions for 5 minutes until translucent.
    2. Add the garlic and leeks and saute for another 2 minutes.
    3. Add the rest of the vegetables and stir.
    4. Add the water or stock and stir.
    5. Add the spices and stir.
    6. Bring to a boil.
    7. Cover and simmer for 30 minutes.
    8. Remove cover and simmer for another 30 minutes.
    9. Blend the soup with a blender stick until smooth (or put in blender).
    10. Return to boil.
    11. Adjust seasonings.
    12. Enjoy!

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    Comments

    • Judy Fisher
      Judy Fisher
      Thanks for the suggestion. I look forward to trying it!
      • Charmaine Kathleen Rogers
        Oooooh this sounds very yummy! You can alternate and replace the curry with rind from 1 orange and chopped tarragon very nice.
        • Charmaine Kathleen Rogers
          Oooooh this sounds very yummy! You can alternate and replace the curry with rind from 1 orange and chopped tarragon very nice.

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