I have always loved butternut squash soup, but decided to see if I could change it just a little without losing the delicious squash flavor. Carrots have always been the great secret ingredient I have added to my tomato soup and pasta sauces because they add just a little sweetness along with their flavor. Sometimes it's nice to have actual small chunks of squash in the soup, so if you would like, reserve some squash to add in once you have pureed the soup. I decided to add not only carrots, but also onions and a little curry. And, as for the milk or cream, I have used Coconut milk in the past, so feel free to use whatever works for you and/or your diet. You will definitely love the way it comes out!
Here are the ingredients:
Butternut squash, cut up
Carrots (about two cups)
Onion ( about one cup)
2 boxes of chicken broth
Salt and Pepper to taste
half and half (I used fat free) (about 1 cup)
Curry to taste
With a half stick of butter or a spoonful of margarine, cook the squash, carrots and onion for about 10-15 minutes, or until they begin to soften. I like to add the curry at this point as well so it gets a head start at developing that unbelievable flavor. Curry is like chili powder. You really have to cook it for a while before you get the full flavor. Pour in the chicken broth and simmer for about 30 minutes
Once the vegetables are tender, pour in your half and half and either use your stick blender or a food processor to puree. Time to add your salt and pepper and make sure there is enough curry flavor.