Soup

Curried Butternut Squash (Veggie and/or GF) is for Soup.

Curried Butternut Squash (Veggie and/or GF) takes 60 minutes to prepare.

Curried Butternut Squash (Veggie and/or GF) takes 45 minutes to cook.

Curried Butternut Squash (Veggie and/or GF) makes 8 servings.

The ingredients for Curried Butternut Squash (Veggie and/or GF) are:

1 Tablespoon EVOO
5 Cups Diced Butternut Squash
2 Celery Stalks, Diced
1 Medium Onion, Diced
1 Tablespoon Thai Kitchen Red Curry Paste
4 Cups Veggie Stock (Chicken Stock if you want non-Veggie)
1 Cup Heavy Whipping Cream (Coconut Milk if you want Gluten-Free)
1 Tablespoon Agave Nectar (Pure Maple Syrup also works)
Salt and Pepper to Taste

Here is how you make Curried Butternut Squash (Veggie and/or GF):

Add extra virgin olive oil to pot.When oil starts to get warm, add diced onion, celery, and curry paste. Stir until onion is soft and cooked. Add butternut squash and stock. Cover the pot and simmer for about 30 minutes, stirring occasionally. You'll know it's done when the squash is fork-tender.Use an immersion blender to blend the soup together until smooth. If you don't have an immersion blender, you can do this in batches in a food processor. Finally, add in the whipping cream, agave nectar, salt, and pepper. Warm soup gently and serve. For a thicker consistency, let the soup simmer uncovered until it's at the desired thickness. Can store or freeze!Serving Size:?Makes 4, Large (2-Cup) Portion. I set portion sizes to 1 cup since that's what I normally eat!

The nutritional information for Curried Butternut Squash (Veggie and/or GF) is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 195.3

• Total Fat: 12.9 g
• Cholesterol: 40.8 mg
• Sodium: 663.1 mg
• Total Carbs: 20.0 g
• Dietary Fiber: 4.4 g
• Protein: 2.1 g

The dietary needs meet for Curried Butternut Squash (Veggie and/or GF) is Vegetarian