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Curried Butternut Squash Soup
Modified from Costco Connection
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Ingredients:
2 teaspoons olive oil
1 cup diced onion
2 celery stalks, chopped
1 Granny Smith apple, chopped
1 tablespoon curry powder
4 cups reduced-sodium vegetable or chicken broth
2 butternut squash (about 2 pounds each), peeled, seeded and chopped into 2-inch cubes
2 bay leaves
1/2 teaspoon sea salt
1/4 teaspoon ground black pepper
Directions:
Cube squash and roast in oven at 425 degrees for 50 minutes to an hour or until tender.
Heat oil in a large stockpot over medium-high heat.
Add onion, apple and celery and cook 4 minutes, until soft.
Add curry powder and cook 1 minute, until curry is fragrant.
Add broth, squash, bay leaves, salt and pepper and bring to a boil.
Reduce heat to medium-low, partially cover and simmer 15 minutes.
Remove bay leaves and, working in batches, puree soup in a blender or food processor.
Add cream and enjoy!