Curried Butternut Squash Soup

November 16, 2017

A crowd pleaser you can bring to the party in a FIFTY/FIFTY Food Storage Container

What you'll need: 

  • 1 medium butternut squash (2-3 lb.) peeled and seeded
  • 2 tbs butter
  • 1 shallot, chopped finely
  • 4 cups of chicken stock
  • 1 tsp cayenne pepper
  • 1 tsp curry powder

What you need to do:

Cut the butternut squash into 1 inch cubes and set aside. In a large pot, melt the butter over medium heat and add the chopped shallot. Cook until the shallot is translucent, which takes about 6 minutes. Add the squash and the chicken stock and bring to a simmer. Cook until the squash is fork-tender, about 20 minutes. Remove the squash chunks with a slotted spoon and place in a blender or food processor. Blend until pureed. Place the puree back into the pot with the stock, add the spices, and stir to mix. You can season to taste with salt and pepper.

Then, place in a FIFTY/FIFTY Food Storage Container to transport to wherever you may be going! Worry not--it will still be nice and hot and ready to serve when you arrive!

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