Spiced Butternut Squash Soup

Spiced Butternut Squash Soup This butternut squash soup is a great way to start off a holiday meal. Soup Spiced Butternut Squash Soup Spiced Butternut Squash Soup thumbnail Preparation Time: 20 minutes Total time: 1 hours 4-6 Servings Ingredients: 2 tablespoons butter, 1 medium onion, chopped, 1 piece (2-inches) fresh ginger, chopped, 2 garlic cloves, finely chopped, 1 teaspoon ground cinnamon, 1/2 teaspoon curry powder, 1 (1-1/2) pound butternut squash, peeled and diced, 2 cups DOLE® Pineapple Juice, 2 cups water, 1/2 cup heavy cream, 1/2 teaspoon salt, ground black pepper, to taste, Instructions: Step 1: Melt butter in large saucepan over medium heat.  Cook onion, stirring occasionally until just tender.  Stir in ginger, garlic, cinnamon and curry powder, cook 3 to 4 minutes longer.  Add squash, pineapple juice and water.  Heat to boiling; reduce heat.  Cover; simmer 30 to 40 minutes or until squash is tender. Step 2: Pour half of squash mixture into blender or food processor.  Cover; blend until smooth.  Repeat with remaining mixture.  Pour into saucepan; stir in cream, salt and pepper, heat until hot.
Prep Time 20 minutes
Total Time 1 hours
Difficulty 1.0 Easy
Calories Per Servings 0 Calories
Servings 4-6
Nutrition facts

About

This butternut squash soup is a great way to start off a holiday meal.

Ingredients 12

Ingredients

2 tablespoons butter
1 medium onion, chopped
1 piece (2-inches) fresh ginger, chopped
garlic cloves, finely chopped
1 teaspoon ground cinnamon
1/2 teaspoon curry powder
1 (1-1/2) pound butternut squash, peeled and diced
2 cups DOLE® Pineapple Juice
2 cups water
1/2 cup heavy cream
1/2 teaspoon salt
  ground black pepper, to taste

Steps

STEP1
Ingredients

2 tablespoons butter

1 medium onion, chopped

1 piece (2-inches) fresh ginger, chopped

2 garlic cloves, chopped

1 teaspoon ground cinnamon

1/2 teaspoon curry powder

1 (1-1/2) lb. butternut squash, peeled and cut into 3/4-inch cubes

Direction

Melt butter in large saucepan over medium heat.  Cook onion, stirring occasionally until just tender.  Stir in ginger, garlic, cinnamon and curry powder, cook 3 to 4 minutes longer.  Add squash, pineapple juice and water.  Heat to boiling; reduce heat.  Cover; simmer 30 to 40 minutes or until squash is tender.

STEP2
Ingredients

1/2 cup heavy cream

1/2 teaspoon salt

ground black pepper, to taste

Direction

Pour half of squash mixture into blender or food processor.  Cover; blend until smooth.  Repeat with remaining mixture.  Pour into saucepan; stir in cream, salt and pepper, heat until hot.

View & Leave Comments
comments powered by Disqus