Curried Butternut Squash Soup

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

• Servings: 6
• 3 tablespoons butter or 3 tablespoons olive oil
• 1 large leek, chopped
• 1 stalk celery, diced
• 1 -2 tablespoon fresh garlic (or to taste)
• 1 -2 teaspoon dried red pepper flakes (or to taste)
• 3 teaspoons sugar
• 2 -3 tablespoons curry powder (or to taste)
• 2 teaspoons cumin (or to taste)
• 3 lbs butternut squash, peeled and chopped
• 6 cups chicken broth
• 2 granny smith apples, peeled and chopped
• 1/3 cup evaporated milk or 1/3 cup whipping cream
• salt and black pepper, to taste
• crouton (optional)

Recipe

• 1 heat the butter in a large pot over medium heat; add in the leek, celery, garlic, red pepper flakes, sugar, curry powder and cumin; cook stirring for 3-4 minutes.
• 2 add in the chopped butternut squash, broth (or water) and apples; bring to a boil.
• 3 reduce heat and simmer for 30-40 minutes or until the squash is tender.
• 4 place half of the broth in a blender; process until smooth; transfer to a heat-proof bowl.
• 5 repeat with the remaining soup; return to the pot along with the soup from the bowl.
• 6 add in evaporated milk or whipping cream; cook for 2-3 minutes to heat through.
• 7 season with salt and lots black pepper.
• 8 ladle into bowls and sprinkle with croutons.