Curried Butternut Squash Soup Recipe

Curried Butternut Squash Soup Recipe
Curried Butternut Squash Soup Recipe photo by Jones Sausage
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Curried Butternut Squash Soup Recipe

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Nothing says fall like a rich, butternut squash soup recipe. This one is so good, you'll be eating it all year-round. Recipe provided by Jones Sausage
MAKES:
6 servings
TOTAL TIME:
MAKES:
6 servings
TOTAL TIME:

Ingredients

  • 1 medium onion, chopped
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 to 3 teaspoons hot curry powder (to taste)
  • 2 pounds butternut squash, cubed
  • 4 cups low-sodium chicken broth
  • 8 Jones Dairy Farm All Natural Golden Brown Turkey Sausage Patties, thawed and diced
  • 1 cup heavy cream
  • Additional salt and pepper to taste

Directions

In large saucepan over medium heat, melt butter or oil until shimmering. Add onions, sprinkle with salt and pepper and saute until onions are translucent, about 5 minutes. Add curry powder and saute until fragrant, about 30 seconds.
Add butternut squash and broth and bring to just a boil. Reduce heat to low and simmer 15 minutes or until squash is tender. Working in 2 batches, transfer soup to a blender or food processor and puree until smooth; return to saucepan.
Add turkey sausage; return soup to medium heat until warmed through. Stir in cream and season to taste. Yield: 6 servings
Originally published as Curried Butternut Squash Soup in Jones Sausage 2016

  • 1 medium onion, chopped
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 to 3 teaspoons hot curry powder (to taste)
  • 2 pounds butternut squash, cubed
  • 4 cups low-sodium chicken broth
  • 8 Jones Dairy Farm All Natural Golden Brown Turkey Sausage Patties, thawed and diced
  • 1 cup heavy cream
  • Additional salt and pepper to taste
  1. In large saucepan over medium heat, melt butter or oil until shimmering. Add onions, sprinkle with salt and pepper and saute until onions are translucent, about 5 minutes. Add curry powder and saute until fragrant, about 30 seconds.
  2. Add butternut squash and broth and bring to just a boil. Reduce heat to low and simmer 15 minutes or until squash is tender. Working in 2 batches, transfer soup to a blender or food processor and puree until smooth; return to saucepan.
  3. Add turkey sausage; return soup to medium heat until warmed through. Stir in cream and season to taste. Yield: 6 servings
Originally published as Curried Butternut Squash Soup in Jones Sausage 2016

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