Curried Butternut Soup

Butternut squash and onion are cooked in chicken broth with a little curry powder, then pureed until smooth to make this side dish soup for two.

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Ingredients:

• 1 tablespoon olive oil
• 1 medium onion, peeled and sliced
• 1 pound butternut squash, peeled and cubed (about 2 cups)
• 1/2 teaspoon EACH of salt, pepper, curry powder, and minced garlic
• 2 cups chicken broth
• Seasoned croutons

Method

In a large saucepan over medium heat saute onions and squash in oil for 5-7 minutes. Add seasonings and chicken broth; simmer, covered, for 30 minutes, or until squash is tender. Puree soup in 2 batches and return to pot; heat through. Serve sprinkled with seasoned croutons.

Notes: This soup is creamy smooth and comforting, but spicy enough to keep you going back for more. Although it's low in fat, it tastes rich and decadent.

Number of servings: 2

Submitted By: Idaho Cook
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