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Recipes - Jessles Curried Butternut Squash Soup

Recipe Name

Jessle's Curried Butternut Squash Soup

Submitted by

Guest

Recipe Description

A basic butternut squash recipe, with a twist.

Quantity	16	Quantity Unit	cups	Servings
Prep Time (minutes)	15	Cook Time (minutes)	60	Ready In (minutes)	75

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Ingredients
Amt.	Measure	Ingredient



3	cloves	garlic, chopped
3	small (5-1/2" long)	Carrots
2	stalks small (5" long)	celery, diced
2	tablespoons	Smart Balance Buttery Spread
4	cups	Vegetable stock
1	tablespoon	Ground cumin
1	teaspoon	dried tarragon
1/2	teaspoon	Red pepper, flakes
1	tablespoon	kosher salt
1/8	teaspoon	cloves, ground
2	teaspoons	freshly squeezed lemon juice
1	cup (8 fl oz)	Plain, Whole Milk Greek Yogurt

Steps

Sequence	Step

1	Cut butternut squash along the bias and roast at 350 degrees for 45 minutes
2	Melt margarine in stock pot and add chopped carrots, celery and garlic. Cook until fragrant.
3	Add 4 cups of stock to pot and bring to a boil. Reduce to a simmer and let simmer for 10 - 15 minutes, or until the carrots are soft.
4	Place simmering mixture and squash into a blender. Blend on high until desired smoothness is achieved.
5	Pour back into pot and add all the remaining ingredients. Stir to combine and serve hot with an optional dollop of yogurt and crank of black pepper.

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