Curried Butternut Squash Soup
A community recipe by SeattleDianeNot tested or verified by Nigella.com
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Heat oil in large pot over medium heat. Add onions. Cover and cook until soft, stirring often, about 5 minutes. Add curry, and 1/8 teaspoon cayenne; stir 30 seconds. Add squash and broth. Bring to a boil; reduce heat to medium-low, cover, and simmer until squash is very tender, about 30 minutes. With immersion blender, or in batches in a blender, puree soup until smooth. Season with salt and pepper adding more cayenne if desired.
Introduction
Perfect for a first course.
Ingredients
Serves: 0
- 6 cups cubed and peeled butternut squash
- 3½ cups chicken broth (low sodium)
- 2 cups chopped onions
- 2 tablespoons olive oil
- 1½ teaspoons curry powder
- ¼ teaspoon cayenne pepper
Method
Curried Butternut Squash Soup is a community recipe submitted by SeattleDiane and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
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