| Ingredients | Image |
3 tbsp butter 1 large onion, sliced 3 cloves garlic, minced 1 tbsp curry powder ⅛ tsp cayenne pepper 1 medium butternut squash, peeled, seeded, and cut into small chunks 1 medium carrot, peeled and chopped 1 small red bell pepper, peeled and diced 2 cups homemade or store-bought chicken broth 2 cups water ½ cup sour cream salt and pepper to taste cilantro sprigs |
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1
In 6-quart stock pot or Dutch oven, heat the butter or margarine over medium heat.
2
Add the onion and garlic and cook 6-8 minutes, stirring frequently, until golden and softened.
3
Add the curry powder and cayenne pepper and continue to cook for another minute or so.
4
Add the squash, carrot, and bell pepper and cook for another 2-3 minutes.
5
Add the broth and water. Bring to a boil. Reduce heat to medium-low; cover and simmer soup until squash is very tender, about 50 minutes.
6
Remove from heat and allow to cool to room temperature.
7
Working in batches, purée the soup until very smooth.
8
When ready to serve, reheat the soup, season to taste with salt and pepper, and garnish with sour cream and cilantro.
Ingredients
3 tbsp butter
1 large onion, sliced
3 cloves garlic, minced
1 tbsp curry powder
⅛ tsp cayenne pepper
1 medium butternut squash, peeled, seeded, and cut into small chunks
1 medium carrot, peeled and chopped
1 small red bell pepper, peeled and diced
2 cups homemade or store-bought chicken broth
2 cups water
½ cup sour cream
salt and pepper to taste
cilantro sprigs