Vegetarian Curry Butternut Squash Soup

1. 1

   1. Melt butter in 4-qt stock pot.

2. 2

   2. Add onion and curry powder. Cover and cook on low heat for 25 minutes.

3. 3

   3. Pour in 2 cups of stock, squash, sweet potatoes,and apples. Bring to a boil and then simmer while partially covered for 25 minutes.

4. 4

   4. Transfer to a food processor equipped with a steel blade and medium disc and add the remaining 1 cup of stock.

5. 5

   5. Transfer back to the stock pot and add apple cider.

6. 6

   6. Season to taste.

7. 7

   7. Optional: garnish with yogurt, sour cream, cheddar cheese, or cilantro.

* Per serving · 4 servings · Values may vary.

No additional tips available.