Curried Butternut Squash Soup

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Serves | Prep Time | Cook Time

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Ingredients You'll Need

2 2-pound butternut squash, halved lengthwise, seeded
2 teaspoons olive oil
2 tablespoons (1/4 stick) butter
2 chili peppers, chopped
3 cloves garlic, minced
1 cup chopped onion
1 cup chopped carrots
1/2 cup chopped peeled apple
2 teaspoons yellow curry powder
1 large can chicken stock
2 bay leaves
1 cup heavy cream
Salt and pepper to taste


Preheat oven to 375°F. Brush cut side of squash with oil; place squash, cut side down, on large rimmed baking sheet. Roast until tender, about 1 hour. Cool slightly. Scoop squash out into large bowl.

Melt butter in large pot over medium-high heat. Add onion, carrots, and apple; sauté 5 minutes. Add curry powder; stir 2 minutes. Add chicken stock, bay leaves, and butternut squash. Bring to boil; reduce heat to medium-low and simmer uncovered 1 hour. Discard bay leaves. Working in batches, puree soup in blender until smooth. Return to same pot. Stir in cream. Season with salt and pepper. Rewarm over medium-high heat.

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