This curried butternut squash soup is best made in advance, such as the morning or night before. This lets the flavors of the soup really meld together. Curry adds a deep, intense flavor to any dish. And with the curry’s turmeric and ginger, paired with homemade chicken broth, you have a recipe for healing that also tastes oh so good.
I usually cook extra sausage on a prior evening so that I just have to chop it up for this recipe.
1 butternut squash
2/1/2 quarts of chicken broth (homemade is best)
2 Tablespoons curry powder (make sure its gluten-free!)
1/2 pound sausage, cooked and diced
Preheat oven to 425.
Cut butternut squash in half. Scoop out the seeds and discard.
Place face down in a baking dish and fill dish with 1/2 inch of water. Bake for 20 minutes. Flip squash over and bake another 20 minutes, until squash is fork tender. Remove from the oven and let cool.
Place chicken broth in a large stockpot. Scrape half the butternut squash into pot. Using a stick blender, blend the soup until smooth. Continue to add butternut squash until you reach the desired consistency. Add the curry powder, bring to a boil, then simmer on medium for 7 minutes, stirring occasionally. The soup is good now, but it’s even better if you allow it to cool and the flavors to meld for eight hours or more. Reheat gently when you are ready to eat. Garnish with sausage.
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