I have had this yellow Indian curry powder seasoning in my pantry for way too long, and decided to finally use it, by creating this curried butternut squash soup. An invention of a recipe, the soup turned out light & creamy, spicy, and packed full of flavor. A super easy crock-pot recipe good for about 4-6 servings. Since I added the Thai Peppers, the soup  turned out extra spicy (to my liking) but the hot pepper flakes and curry powder should be enough spice if you can’t handle the extra heat.

 

 

Ingredients:

1 butternut squash

1 Apple

2 Carrots

1/2 Yellow Onion

1 Tbs Minced Garlic

1/2 Tbs Ginger Paste

2 Bay Leaves

2 Tablespoons Curry Powder

Pinch of Red Pepper Flakes

Salt & Pepper

1/4 Cup Heavy Cream

1 Can Chicken Broth

Olive Oil

3 Thai Peppers (Optional)

Basil (Garnish)

 

Directions:

Line bottom Crock Pot with Olive Oil.

Cube the Butternut Squash, Apples, Onion, and Carrots.  Toss in Crock Pot.

Place in the rest of the ingredients.

Cook on high for 3-4 hours, until the squash is soft.

Add the contents into a blender and blend until creamy and smooth.

Top with Basil if wanted.

 

That easy!

What do you think?

Cheers!