Butternut Squash Soup
Butternut Squash Soup is an moderately easy dinner. Made with 2 1/2 lb. squash, peeled and seeded, 1 tbsp. margarine, 1 medium onion, chopped, 1 clove garlic, minced and 1/2 tsp. curry, this recipe delivers authentic, satisfying flavors. Simple to make and full of bold, satisfying flavors.
π¨βπ³ Instructions
Saute onion until wilted.
Add garlic.
Cut squash into 1-inch cubes.
Put into soup pot.
Add chicken broth, water and nutmeg; boil until squash is tender.
Remove from heat.
Add curry and pepper; stir.
Stir in Worcestershire sauce and peanut butter. Whirl mix in blender or food processor, adding cream or evaporated milk.
Reheat.
Makes 2 1/2 quarts.
Freezes well.
π· Perfect Pairings
Complete your meal with these
/48331-a394b7083e204b73b9411ca7f8c22d53.jpg)
/9035713-b6db8aa1966343d984a4899189525f32.jpg)
π¬ Comments
No comments yet. Be the first to share your thoughts!
Leave a Comment