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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
 Recipe Nutrition ... build a NutritionPlan with our meal planner  Recipe Nutrition ... build a NutritionPlan with our meal planner
Ingredients
Amt. Measure Ingredient
3
clovesgarlic, chopped
3
small (5-1/2" long)Carrots
2
stalks small (5" long)celery, diced
2
tablespoonsSmart Balance Buttery Spread
4
cupsVegetable stock
1
tablespoonGround cumin
1
teaspoondried tarragon
1/2
teaspoonRed pepper, flakes
1
tablespoonkosher salt
1/8
teaspooncloves, ground
2
teaspoonsfreshly squeezed lemon juice
1
cup (8 fl oz)Plain, Whole Milk Greek Yogurt
Steps
Sequence Step
1Cut butternut squash along the bias and roast at 350 degrees for 45 minutes
2Melt margarine in stock pot and add chopped carrots, celery and garlic. Cook until fragrant.
3Add 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.
4Place simmering mixture and squash into a blender. Blend on high until desired smoothness is achieved.
5Pour 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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