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Curried Butternut Squash Soup

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Level: Intermediate

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Description

Easy and healthy Butternut Squash Soup recipe.

Ingredients

  • 2 Tablespoons Butter, Melted
  • 1 teaspoon Ground Cinnamon
  • ½ teaspoons Ground Nutmeg
  • ½ teaspoons Curry Powder
  • 1 whole Butternut Squash, Cut In 1-inch Cubes
  • ¼ teaspoons Kosher Salt
  • ¼ teaspoons Freshly Ground Pepper
  • 2 Tablespoons Olive Oil
  • ½ cups Chopped Onion
  • 1 whole Medium Size Apple Such As Macintosh, Peeled, Cored And Chopped
  • 15-½ cups Chicken Broth

Preparation

1. Preheat oven to 400F.

2. Whisk together butter cinnamon, nutmeg and curry powder in a small bowl; set aside.

3. Place butternut squash evenly on a lightly greased aluminum-lined baking sheet. Season with cinnamon mixture, and 1/4 teaspoon each of salt and pepper. Bake 30 minutes, tossing gently after 15 minutes. Set aside.

4. In a large Dutch oven heat oil over medium heat. Add onion and apple and saute 10 minutes. Add squash and broth and cook 7 more minutes.

5. Transfer soup in batches in a food processor or blender and puree until smooth. Transfer back to Dutch oven and simmer 10 minutes more or until heated through. Serve with salt and pepper to taste and chopped parsley.

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