Here is an awesome squash soup recipe! Shared from Vicki Johnson, L.M.T., Reiki Master Teacher, who assures us even those that don’t like Squash will love this Soup! Give it a try and let us know how you like it!
Curry Scented Butternut Squash Soup
6 cups cubed Butternut Squash
2 Large Fuji or Honeycrisp Apples Cubed
3 medium onions chopped
2 T Butter
1/4 C packed dark brown sugar
1 1/2 T Curry Powder
6 C Chicken Stock
8oz Mascarpone Cheese
2 tsp Salt
Melt Butter in stockpot, add onions, & cook 5-6 minutes until tender. Add squash, apples, sugar, & curry. Cook until curry is fragrant. Add stock, bring to simmer. Cook 20-25 minutes until squash is very tender. Remove from heat. Blend soup in blender about 4 cups at a time. Pour each batch into a large mixing bowl. Return soup to pot, whisk mascarpone and salt into soup and bring back to a simmer. Serve. 8 Servings (1 1/2 cups). (310 calories)