Curried Butternut Squash Soup |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Ingredients:
2 tablespoons olive oil |
2 cups chopped onion |
2 tablespoons chopped seeded jalapeño pepper |
1 teaspoon curry powder |
6 cups cubed peeled acorn or butternut squash (about 3 pounds) |
4 cups water |
1 teaspoon salt |
1 cup 2% reduced-fat milk |
2 tablespoons dry sherry |
Directions:
1. Heat olive oil in a Dutch oven over medium heat. Add onion; cover and cook onion 5 minutes. Stir in jalapeño and curry, and cook 2 minutes. Stir in squash, water, and salt, and bring to a boil over medium-high heat. Cover, reduce heat, and simmer 30 minutes or until squash is tender. Place half of the squash mixture in a blender; process until smooth. Pour the puréed squash mixture into a bowl. Repeat procedure with the remaining squash mixture. Return the puréed squash mixture to pan, and stir in the milk and sherry; cook 5 minutes or until soup is thoroughly heated.
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