How Do You Make Curried Butternut Squash Soup With Greek Yogurt?
This is a delicious soup for a fall or winter night. Butternut squash is one of the last fruits out of the garden. Traditionally the squash is stored for up to three months and eaten all winter. This curried butternut isn’t quite as traditional, but it is delicious. You can add a little hot pepper to spice the soup up even further if you like. This Curried Butternut Squash Soup with Greek Yogurt has a velvety smooth texture that makes a great starter or lunch with a slice of bread and salad. Make a big pot of it. It will go fast and if there are any leftovers it freezes beautifully. Over medium heat, in a large pot on the stove, heat the olive oil and onions. Sauté 5 minutes than add the curry. Sauté 5 minutes more for a total of 10 minutes. Meanwhile, peal and deseed the butternut squash. Then cut it into cubes. Add the butternut squash and chicken broth to the pot and bring it to a boil. Reduce heat to a simmer and allow the soup to cook for 45 minutes or until the squash is tender.
