Curried Butternut Squash Soup

Curried Butternut Squash Soup
Photo by Becky Luigart-Stayner

Ingredients

  • 6 cups chopped peeled butternut squash (about 3 pounds)
  • 5 garlic cloves, chopped
  • 4 cups chopped peeled Granny Smith apple (about 1 pound)
  • 1 cup thinly sliced leek (about 1 large)
  • 1 tablespoon curry powder
  • 2/3 cup minced fresh cilantro
  • 1/3 cup whipping cream
  • + 6 more ingredients
    • 2 teaspoons vegetable oil
    • ¼ teaspoon ground red pepper
    • ¾ teaspoon ground cumin
    • 1 tablespoon brown sugar
    • 6 cups water
    • ¾ teaspoon salt

Heat the oil in a large Dutch oven over medium heat. Add leek and next 5 ingredients (leek through garlic), and cook 2 minutes, stirring frequently. Add squash, water, and apple; bring to a boil. Cover, reduce heat, and simmer 25 minutes or until tender. Place half of soup in a blender; process u...

View full recipe at My Recipes

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Variations on Curried Butternut Squash Soup

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