Curried Butternut Squash Soup

Curried Butternut Squash Soup

Ingredients:

  • 1 cup diced onion
  • 1 medium butternut squash, peeled, seeded and diced
  • 1 medium russet potato, peeled and diced
  • 2 large carrots, peeled and sliced
  • 2 cloves garlic, chopped
  • 1 quart chicken or vegetable broth
  • 2-4 tablespoons Patak‚Äôs Curry Paste
  • 1/4 teaspoon dried thyme
  • 1/8 teaspoon cayenne (optional)
  • 1 cup whipping cream or White Wave Silk Creamer

Place onion, squash, potatoes, carrots, and garlic in large saucepan with broth. Bring to a boil, reduce heat and simmer until vegetables are tender, 15-20 minutes. Remove from heat and add curry paste and cream or Silk; stir well. Puree soup in blender or use immersion blender. Return to pot over low heat until heated through. Adjust seasoning if needed. Serves 6-8.