Butternut Squash Soup
Ingredients
A note about gluten: When gluten-free chicken stock or broth is used, this recipe is gluten free.
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
Directions
- 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
- Add stock; bring to a boil.
- Reduce heat; simmer until squash is soft.
- Add cream; blend in a blender.
- Season with salt and pepper; serve immediately.
Find It!
- Ready-to-use peeled, seeded, diced squash is available in the Prepared Produce Section.
