Creamy Pureed Butternut Soup

Time needed
15 min preparation
+
30 min cooking
Serving Size / Yield
4 servings
Ingredients
- 2 garlic cloves
- 2 T. oil
- 1 chopped bell pepper
- 4 C. cubed butternut squash
- 1 tsp. curry powder
- 1 tsp. paprika
- 1/2 tsp. cumin
- 1/2 tsp. cinnamon
- 1/2 tsp. cayenne
- 1/2 tsp. thyme
- 2 C. milk
- 2 C. vegetable broth
- 4 oz. goat cheese
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Directions
In a large pot over medium heat, begin to heat the oil. Add the squash, curry, paprika, cumin, cinnamon, cayenne, and thyme, then season with salt and pepper. Cook this for 5 minutes, then add in the milk and broth. Bring the soup to a boil, then reduce the heat and cover, simmering for 20 minutes. Add the garlic and goat cheese, then allow the soup to cool slightly. Puree the soup in a blender or with a immersion blender, then return to the pot and heat through.
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