- Prep Time: 20 mins
- Cook Time: 45 mins
- Total Time: 1 hour 5 mins
- Yield: 8 cups
- Prep Time: 20 mins
- Cook Time: 45 mins
- Total Time: 1 hour 5 mins
- Yield: 8 cups
Ingredients
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 cloves garlic
- 2 teaspoons curry powder
- pinch red pepper flakes
- 3 pounds butternut squash, peeled and chopped into 1 inch cubes
- 4 cups chicken stock
- 1 cup half and half
- salt and pepper to taste
- yogurt, croutons, and pomegranate seeds, for garnish (optional)
Instructions
- In a large caste iron pot, heat olive oil over medium heat, then cook chopped onions until translucent. Turn heat to medium low and add in garlic, curry powder, red pepper flakes, and squash and cook for 10-15 minutes, until the squash is tender.
- Pour in chicken stock and allow to come to a rolling boil. Turn heat to low, cover the pot, and simmer for 30 minutes.
- Pour soup into standing mixer and blend until creamy. Place back into pot and stir in half and half, salt, and pepper to taste.
- When serving, garnish with yogurt, croutons, and pomegranate seeds (optional)
