1. Melt butter in a large saucepan over medium heat. Add leeks; cook 3 minutes. Add squash, curry powder and sugar; cook 2 minutes.
2. Add broth; cover and bring to a boil. Reduce heat and simmer 15 minutes or until squash is soft. Remove from heat.
3. Purée squash mixture with an immersion blender or in a blender until smooth. Serve with sour cream or Greek yogurt and chives, if desired.
VARIATION: To make Butternut Ginger Soup, prepare recipe as directed, except substitute 1 Tbsp. minced fresh ginger for curry powder.
- 6 g Total Fat
- 3.5 g Saturated Fat
- 15 mg Cholesterol
- 410 mg Sodium
- 2 g Protein
- 22 g Total Carbohydrates
- 3 g Dietary Fiber
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Nutritional Information
- 6 g Total Fat
- 3.5 g Saturated Fat
- 15 mg Cholesterol
- 410 mg Sodium
- 2 g Protein
- 22 g Total Carbohydrates
- 3 g Dietary Fiber
Directions
1. Melt butter in a large saucepan over medium heat. Add leeks; cook 3 minutes. Add squash, curry powder and sugar; cook 2 minutes.
2. Add broth; cover and bring to a boil. Reduce heat and simmer 15 minutes or until squash is soft. Remove from heat.
3. Purée squash mixture with an immersion blender or in a blender until smooth. Serve with sour cream or Greek yogurt and chives, if desired.
VARIATION: To make Butternut Ginger Soup, prepare recipe as directed, except substitute 1 Tbsp. minced fresh ginger for curry powder.