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Butternut Squash Soup

This creamy soup blends some Indian flavors with the savory squash. A perfect complement to any meal! Perfect for cool Autumn days.

Ingredients:

2 whole butternut squash, peeled and cubed

2 Tablespoons Chili powder

2 Tablespoons olive oil

1 teaspoon salt

½ teaspoon pepper

3 cups chicken broth

2 cups half and half cream

¼ cup orange juice

1-2 teaspoons Garam Masala seasoning

 

Directions:

·     Preheat oven to 325 degrees F.

·     Peel and cube the squash and place on roasting tray.

·     Coat with olive oil, salt, pepper and chili powder evenly…tossing to make sure to coat all of the squash.

·     Bake in oven for about 1 hour or until squash is nicely browned and fork tender.

·     Place soft baked squash into blender or food processor with 1 cup chicken broth and puree until smooth.

·     Transfer to soup pot and heat over medium heat, adding the remaining chicken broth.

·     Stir in the cream, orange juice and garam masala seasonings and simmer about 10 minutes to combine the flavors.

·     Enjoy!

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