Recipe information
Ingredients for - Butternut Squash-Carrot Soup
How to cook deliciously - Butternut Squash-Carrot Soup
1. Stage
Heat olive oil in a large pot over medium heat. Add shallots, carrots, garlic, and ginger. Saute until shallots are soft, 5 to 10 minutes. Add squash, chicken broth, curry powder, honey, white pepper, and cayenne pepper and bring to a boil. Reduce heat, cover, and simmer until squash is soft, about 15 minutes.
2. Stage
Puree soup with an immersion blender until smooth. Cook another 3 minutes.
