Butternut Squash Curry Soup

Our local paper had this recipe for pumpkin soup, so I tried it.  It was kinda Meh, so I was about to throw it away when I saw a little graphic along the side about the different types of squash that are available, and one of them was butternut squash which is my favorite.  So I thought that I would try the soup again but with butternut squash instead of pumpkin, and it was delicious!  The original recipe also pureed this soup with an immersion blender, but I don’t have one, and I like my soup to have a little “Umph” to it,  so I left it with chunks.  This also tastes better after it has been refrigerated overnight.

Butternut Squash Curry Soup

1 onion, diced
2 t minced garlic
1 large butternut squash, peeled, seeded, and diced
2 (14 1/2 oz) cans chicken broth
2 t curry powder
1 t cumin
1/2 t cardamom
1/2 t cinnamon
1 t salt
1/2 t pepper
1 (12 oz) can evaporated fat-free milk

Spray a large soup or pasta pot with non-stick cooking spray and cook onion and garlic until onion is transparent.  Add remaining ingredients except milk, bring to a boil, lower heat, and cook for about an hour until squash is throughly cooked and soft.  Add milk, mix together, and serve.

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About sunflowerswank

After working all of my life, I retired in June, 2011. I try to use my extra time to rest, exercise, paint my fingernails, play with my 9 cats, spend time with my husband, Al, and cook healthy and lower fat recipies for us to eat. I try to use as many fruits and vegetables in my menus as I can cram in, sometimes to the complaints of the hubs - LOL! I am also making over some of my old favorites to be heathier with more vegetables in them, and less fat.
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