As the season’s change and the cooler weather sets in there’s nothing like a simple squash soup to warm your soul. This soup recipe is truly simple and is a tested crowd-pleaser – even your picky eaters will smile.
As the season's change and the cooler weather sets in there’s nothing like a simple squash soup to warm your soul. This soup recipe is truly simple and is a tested crowd-pleaser - even your picky eaters will smile.
Ready In: 1 hour 25 minutes
Level: Easy
Prep: 10 minutes
Cook: 1 hour
Yields: 6 Servings
- 4 lb butternut squash (peeled, seeded, diced into 1/2 inch cubes (2 -2 lb squash))
- 1 Tbsp olive oil
- 2 large yellow onion (chopped)
- 4 tsp curry powder
- 1 tsp ground cumin
- 8 c vegetable stock
- 1/4 c Stonyfield Organic Heavy Whipping Cream
- 1/2 c fresh cilantro chopped
Ingredients
directions
Step 1
Add cubed butternut squash to a large soup pot.
Step 2
In a separate frying pan heat olive oil. Add chopped onion and cook until soft (approximately 5 minutes).
Step 3
Add cumin and curry powder to onion and cook for another minute.
Step 4
Add onions to the squash in the soup pot and then pour in vegetable stock.
Step 5
Heat the mixture in the soup pot on medium/low heat for approximately 50 minutes or until squash is soft (test with a fork).
Step 6
Use a stand up blender or an immersion blender to puree the soup
Step 7
Whip the cream in a large bowl until it holds its shape. Ladle the soup into serving bowls and top with a dollop of the whipped cream and a sprinkle of the chopped cilantro.
