Skill Level: Beginner
Total Time: 30 minutes
Total Time: 30 minutes
Ingredients
- 1 each Butternut squash, large, peeled, cored and cubed
- 2 quarts Vegetable or chicken stock
- 1 ½ cups Walnuts, unsalted
- 1 ½ T. Yellow curry powder, can add more or less if desired
- 3 each Garlic cloves
- Salt and pepper, to taste
Instructions
- Put all ingredients into a large pot.
- Bring heat to medium high and boil until butternut squash is fork tender, about 15-20 minutes.
- Remove pot from the heat and blend soup with an immersion blender.
- Season to taste. This soup freezes well and can easily be substituted for sweet potatoes or carrots. Enjoy!
Notes
Servings: 8-10
Serving Size: 8 -10 oz. Nutrition Information: Provides beta-carotene, dietary fiber, vitamin C and potassium. The walnuts add extra protein and essential omega-3 fatty acids. Gluten-free, dairy free.
Serving Size: 8 -10 oz. Nutrition Information: Provides beta-carotene, dietary fiber, vitamin C and potassium. The walnuts add extra protein and essential omega-3 fatty acids. Gluten-free, dairy free.