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Curried Butternut Squash Soup

A community recipe by

Not tested or verified by Nigella.com

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Introduction

Perfect for a first course.

Ingredients

Serves: 0

  • 1500 millilitres cubed and peeled butternut squash
  • 875 millilitres chicken broth (low sodium)
  • 500 millilitres 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.

  • 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.
  • Tell us what you think