Butternut Squash Soup

By á-1672

Ingredients

• 2 tablespoons olive oil
• 1 chopped large onion
• 6 About 6 cups peeled and seeded butternut squash (cut into 1-2 inch pieces)
• 12 oz package frozen corn kernels, thawed
• 1 ½ teaspoons yellow curry powder
• 1-32 oz container vegetable broth
• ½ cup of something creamy (heavy cream, evaporated milk, whole milk, coconut milk, etc)
• Salt and Pepper to taste

Details

Servings 6

Preparation

Step 1

Add oil and onion to large pot and cook on medium high heat until onion softens (about 10 minutes). Add squash and stir in curry powder. Cook about 2 minutes until curry is fragrant. Pour in vegetable broth and simmer until squash is very tender (about 30 min). Add corn. In batches, puree soup in blender and return to pot. Stir in your something creamy and salt and pepper to taste. I generally use a little less than 1 tsp salt and about 5 or 6 grinds of my pepper mill.