Butternut Squash Soup

1. 1

   In a large soup pot, bring chicken broth to a boil.

2. 2

   Add squash, onions and cloves.

3. 3

   Lower heat to medium and cook until veggies are just soft, about 15-20 minutes.

4. 4

   Remove from heat.

5. 5

   Add cream and curry powder.

6. 6

   Puree in blender 2-3 minutes (in batches if necessary).

7. 7

   Season with salt and pepper.

8. 8

   Serve in soup bowls sprinkled with chopped parsley.

* Per serving · 4 servings · Values may vary.

No additional tips available.