Belleville Seventh-day Adventist Church

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Butternut squash curry soup
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Ingredients
  • 3 tbs oil
  • 2 lg onions, chopped
  • 2 tsp curry powder
  • 1 tsp chili powder
  • 5 c mock chicken stock
  • 1 lg butternut squash – 8 ch peeled and chopped
  • 2 green apples, peeled cored and sliced
  • salt to taste
 
Instructions
  1. Cook squash and apples in 4 c broth until done.
  2. Saute onions; add curry, chilli and 1 c stock, simmer 10 min
  3. Add onions, seasonings to squash and apple mixture when cooked and cook for another 20 min. Puree. Heat and serve with 1-2 tbs sour cream or tofu cream to garnish