If you’re a creamy soup lover like me, then you’ll absolutely LOVE this recipe. Great for a rainy day or during the chilly season. Or pretty much any time of year during any weather! HA! Nice big-ol bowl of this butternut squash soup will fill you up and surely satisfy your craving.
Roughly 6 servings
*Please note: Will need a submersible blender. (May use regular blender, but heat builds pressure. Make sure to not close the blender lid too tightly.)
Ingredients:
1 large butter nut squash (will have to dice; can be bought diced already, about 8 cups worth)
5 large carrots
1 large can of roasted garlic tomato sauce (or just roasted tomato sauce)
1 large red onion
5 large garlic cloves
2 tablespoons of curry powder
1 tablespoon of cumin
Salt
Pepper
Red pepper flakes
Greek yogurt (or sour cream)
(Amount of each ingredient can be adjusted per chefs’ liking.)
Directions:
Dice the veggies and place them in a pot along with the spices with enough water to barely cover the ingredients.
(May need to add water as it boils; some will evaporate.)
Bring to a boil. Once veggies have softened turn off the heat and carefully use the submersible blender to blend everything into a cream. Add a dollop of Greek yogurt (or sour cream) for a creamier texture.
