Butternut Squash Soup

3 tbsp. Kowalski's Unsalted Butter
2 tbsp. Kowalski's Extra Virgin Olive Oil
1 large butternut squash (3-3 ½ lb.), peeled, seeded and diced
1 large yellow onion, finely chopped
4 cloves garlic, finely chopped
1 tsp. chili powder
1 tsp. mild curry powder
½ tsp. paprika
¼ tsp. ground turmeric
1 qt. chicken stock or broth
½ cup heavy cream
- kosher salt and freshly ground Kowalski's Black Peppercorns, to taste
  1. In large pot, melt butter and oil over medium heat. Add next 7 ingredients (through turmeric); cook until squash is slightly soft (about 15 min.), stirring occasionally
  2. Add stock; bring to a boil.
  3. Reduce heat; simmer until squash is soft.
  4. Add cream; blend in a blender.
  5. Season with salt and pepper; serve immediately.


Find It!

  • Ready-to-use peeled, seeded, diced squash is available in the Prepared Produce Section.