Curry Butternut Squash Soup
Category:
Paleo
,
Gluten-free
,
Soy-free
,
Egg-free
,
Peanut-free
,
Tree Nut-free
,
Shellfish-free
,
Soups & Stews
,
Weston A. Price
,
WAPF
by
liokonraco1972
This hearty soup can be either a meal or part of a meal.
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Easy
Fairly cheap
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Ingredients
For
1
Person(s)
Recipe
1/2
teaspoon(s)
chives as garnish
2
apples such as fuji or honeycrisp
1 1/2
tablespoon(s)
curry powder
3
medium onions
6
cup(s)
homemade stock/bone broth
2
tablespoon(s)
butter
1/2
cup(s)
homemade cultured cream or mascarpone cheese to taste, you may want more
1
butternut squash
2
tablespoon(s)
honey or maple syrup
Curry Butternut Squash Soup Directions
Peel squash and apples and cut into 1 inch cubes.
Melt butter and add onions, cook until tneder.
Add squash, apples, maple syrup and curry powder.
Cook one minute.
Add stock and bring to simmer over medium heat. Cook 25 minutes or until squash is tender.
Whisk in cultured cream.
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