Mar 20 2009
Butternut Squash Soup
This is one of my favorite soups to make. Of course is it more popular to make in the fall, when there is an abundance of fresh butternut squash available, but I love to make it throughout the winter and spring!
Butternut Squash Soup
8 C butternut squash, peeled and cube
4 C chicken broth
1 large onion, peeled and chopped
1 tbls curry powder
1 tbls ginger minced
1/2 tsp coriander
salt and pepper to taste
sour cream
Combine squash, broth, onion and curry powder, minced ginger and coriander in a large pot. Bring to boil on high heat. Reduce to simmer and cover. Simmer for 40 minutes or until squash is soft. Puree in blender in food processor in small batches until smooth. Add salt and pepper as needed. Soup may be reheated now and served, or refrigerated and heated and served later. Serve in balls and garnish with dollop of sour cream.
This sounds like a good recipe. I never had this soup before. Thanks for sharing the recipe.
http://theinformer.today.com
This is a new one for me. Will have to try it sometime, maybe in the fall when a fresh crop of Butternut Squash comes from the garden.
I will definitely try out this recipe!Thank you!
I will try it out!I am also waiting for the next recipe.
Thank you for the recipe!
Good recipe!Can we modify the recipe?
sure i am sure you can modify it to your taste!