Tuesday, February 2, 2010

Curried Squash Soup

1 tablespoon butter

1 medium onion, chopped (1/2 cup)

1 clove garlic, finely chopped

1 can (14 oz)  chicken broth
2 boxes (10 oz each) Cascadian Farm® frozen organic winter squash, thawed

2 teaspoons curry powder

1/2 teaspoon  sea salt

1/4 cup unsweetened almond milk
2T fresh basil , chopped

1. In 4-quart saucepan, heat oil over medium heat. Cook onion and garlic in oil 3 to 5 minutes, stirring frequently, until tender.

2. Stir in broth, , squash, curry powder and salt. Heat to boiling, stirring occasionally. Simmer uncovered 5 minutes, stirring occasionally.

3. Stir in half-and-half. Cook 3 to 5 minutes, stirring occasionally, until hot (do not boil).  Add fresh basil.

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