Holy Yumness!!!

Y’all know how I feel about onions.  And if you don’t – insert gagging noises here.  I made this soup at a Pampered Chef party this weekend, and it blew my mind.  When we were making it, I was all – oh this is gonna make me toss my cookies.  Now, I can’t WAIT to make it again, and again, and again!!!

Curry Scented Butternut Squash Soup:

1 butternut squash, 6 cups cubed

2 large sweet apples, Fuji or Honeycrisp

3 medium onions

2 tbsp butter

1/4 cup packed brown sugar

1 1/2 tbsp curry powder

6 cups vegetable or chicken stock

2 tsp salt

1.  Peel squash and apples; cut into 1-in. cubes and dice onions.

2.  Melt butter over medium low heat.  Add onions; cook 5-6 minutes or until tender, stirring occasionally.  Add squash, apples, brown sugar, and curry powder.  Cook and stir 1 minute or until curry powder is fragrant.  Add stock and bring to a simmer over medium heat.  Simmer 25 minutes or until squash is soft.  Remove from heat.

3.  Carefully ladle about one-third of the squash mixture into a blender container.  Cover and blend until smooth.  Pour blended soup into a bowl.  Repeat two more times with the remaining mixture.

Enjoy!  This makes quite a bit – so make sure to have some gladware (or Pampered Chef 2 Cup Prep Bowls) to put the extra in.  I bet you could even freeze this, and bring it out on a rainy day.  I hope you enjoy this as much as I did…. onions and all.

Until next time,

Andrea