Creamy Butternut Soup

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      Creamy Butternut Soup
      2 garlic cloves
      2 tbs oil
      1 chopped bell pepper
      4 cup cubed butternut squash
      1 tsp curry powder
      1 tsp paprika
      1/2 tsp cumin
      1/2 tsp cinnamon
      1/2 tsp cayenne
      1/2 tsp thyme
      2 cup milk
      2 cup vegetable broth
      4 oz goat cheese
      In a large pot over medium heat, begin to heat the oil. Add the squash, curry, paprika, cumin, cinnamon, cayenne, and thyme, then season with salt and pepper. Cook this for 5 minutes, then add in the milk and broth. Bring the soup to a boil, then reduce the heat and cover, simmering for 20 minutes. Add the garlic and goat cheese, then allow the soup to cool slightly. Puree the soup in a blender or with a immersion blender, then return to the pot and heat through. Serves 4
      deadhorse  smilie

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