Butternut Squash Soup
1 Medium butternut squash
2 T Butter
1 t Minced garlic
1 Small onion
1 Medium carrot or 6-8 baby carrots
1 Baking potato
1 Sweet potato
32 oz Chicken broth (or vegetable broth)
1/4 t Curry powder
Salt & pepper to taste
When the squash is cool enough to handle, scoop out the pulp and add it to the dutch oven. (Note: I bought a really big squash so I only used half in the recipe)
This soup is great with a little garnishment of sour cream or I used kefir. The tang and the sweetness play well off each other. I had planned to serve this with sandwiches but actually ended up thowing some chopped, smoked turkey and corn in here to make it a delicious chowder instead.
Linking up with Try a New Recipe Tuesday .