Butternut Squash Soup

• From: Cooking During Stolen Moments

Ingredients

• 2 Tbs olive oil

• 1 small yellow onion, diced

• 3 carrots, peeled and diced

• 1/2 tsp salt

• 1/4 tsp black pepper

• 1/8 tsp crushed red pepper flakes

• 5 cups cubed butternut squash (about 1/2 of a medium squash)

• 1 apple, peeled, cored, and cubed

• 5 cups chicken stock

• 2 Tbs brown sugar

• 2 tsp curry powder

• 1/2 tsp salt

• 1/2 tsp black pepper

• 1/2 cup whole milk

• Optional Garnishes Sliced green onions

• Pita chips

• Crackers

• Additional curry powder

• Sour cream

Awesome flavor—tantalizingly sweet and spicy.

Directions

• Heat olive oil in a large stock pot. Add onions and carrots. Season with salt, pepper, and crushed red pepper flakes. Cook for 5 minutes.
• Stir in butternut squash cubes and apple cubes. Pour in chicken stock. Bring to a boil, reduce heat, and simmer for about 20 minutes until squash is tender.
• Mash with a potato masher, process with an immersion blender, or blend in a food processor for a thinner consistency. Stir in remaining ingredients until combined. Ladle into bowls and garnish as desired.