Curry Spiced Squash Soup
Total TimePrep: 1 hour 20 min. Cook: 30 min.
Makes8 servings (2 quarts)
Really good! I found that the curry alone was enough zip for me; I omitted the cayenne, but that's just me. I also increased the broth to keep it "soupy." I also swapped out the heavy cream for fat free evaporated milk. So delicious!
Very flavorful. But I'd really like to know if anyone can tell me what the beautiful place setting is! Gorgeous!
This is, by far, the best butternut squash soup recipe I have made. But I doubled the chicken broth to make it less of a paste and I didn't peel the apple; left in all that fiber. Made a 1/2 recipe and my family of 2 nearly finished it off! I served it in homemade bread bowls with apple pie for dessert.
My first time cooking w/ butternut squash - such an easy recipe - and incredibly flavorful. We like spicy food, so added more cayenne when served. Very delicious - and filling! Can't wait for leftovers tonight!