Serves

4

Prep time 10 min.

Cook time 20 min.

Ingredients

2 Tbsp. butter

3/4 cup sliced leeks or chopped shallots

4 cups cubed butternut squash

2 tsp. curry powder

1 Tbsp. packed light brown sugar

2 cups College Inn® Chicken Broth

Sour cream or Greek yogurt, optional

Chopped fresh chives, optional

Directions

  1. Melt butter in large saucepan over medium heat. Cook leeks 3 minutes. Add squash, curry powder and sugar; cook 2 minutes.

  2. Add broth; cover and bring to a boil. Reduce heat and simmer 15 minutes or until squash is soft. Remove from heat.

  3. Purée squash mixture with immersion blender or in food processor or blender until smooth. Serve with sour cream or Greek yogurt and chives, if desired.

VARIATION: To make Butternut Ginger Soup, prepare recipe as directed, except substitute 1 Tbsp. minced fresh ginger for curry powder.

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