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Curried Butternut Squash Soup
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Submitted by:
Jessica |
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Curried Butternut Squash Soup is a great Thanksgiving or fall meal. Great served with Rice. |
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INGREDIENTS:
- 3 tablespoon(s) , Extra-Virgin Olive Oil Or Vegetable Oil
- 1 cup(s) , Onions Chopped
- 4 pieces , Garlic Clove Minced
- 1 tablespoon(s) , Curry Powder
- 1 teaspoon(s) , Ground Cumin
- 1 to taste , Red Cayenne Pepper
- 2 1/2 pound(s) , Butternut Squash Peeled, Seeded, Halved Lengthwise, And Sliced Thin
- 3 cup(s) , Chicken Broth
- 3 cup(s) , Water
- 1 pound(s) , Tart Apples Peeled, Cored, And Chopped
- 1 to taste , Salt And Pepper
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| Instructions: |
In a large soup pot over medium heat, heat olive or vegetable oil. Add onion and saute until golden brown. Add garlic, curry powder, cumin, and cayenne pepper; cook, stirring constantly, 30 seconds. Add squash, chicken broth, water and apples. Bring liquid to a boil; reduce heat to low and simmer, covered, 25 minutes or until squash is tender. Remove from heat and cool 15 to 20 minutes.
Puree mixture in a blender or food processor, in batches, and transfer back into soup pot. Season with salt and pepper |
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