BUTTERNUT CURRY BISQUE
Skill Level: Beginner
Total Time: 30 minutes
- 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
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!
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.