This is the perfect recipe for a chilly autumn day. It is refreshing and has just the little kick you need to keep warm.
Dice the butternut squash. Put into large stockpot and cover with chicken broth and garlic. If the chicken broth does not cover the squash you can add water until the squash is just covered. Cook on high heat until boiling, reduce to medium heat and cook until squash is tender about 20-30 minutes.
Puree all soup (in portions) in a blender until smooth. Return to stockpot and place on low heat. Whisk in the sour cream. Add the curry, salt, and pepper and mix into the soup. Cook for another 10 minutes.
Enjoy your meal!
|Time:||60 Minutes Preparation Time|
40 Minutes Cooking Time
By Rachelle from Fort Wayne, IN
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