Curried Butternut Squash Soup

1. 1

   Quarter the squash, clean it out, and put olive oil, salt and pepper on the inside and cook in the microwave until soft (about 5 minutes).

2. 2

   In a large pot, heat rest of olive oil and fry onions and carrots with curry powder.

3. 3

   Peel and chop squash into cubes and add to the onion mixture.

4. 4

   Add chicken broth and bring to a boil.

5. 5

   Simmer for 20 minutes

6. 6

   Take the pot off the heat and melt in cheese, stirring.

7. 7

   Let cool until lukewarm, then puree in the blender or with a hand blender.

8. 8

   Add salt and pepper to taste.

* Per serving · 4 servings · Values may vary.

No additional tips available.