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Curried Butternut Squash Soup


Ingredients

  • 2 tablespoons Sue Bee® Honey
  • 1 tablespoon canola oil
  • 2 tablespoons butter
  • salt and pepper
  • 1 teaspoon curry powder
  • 1 tablespoon curry powder
  • 6 cups low sodium chicken broth
  • 1 (2 1/2 lb) butternut squash
  • 4 garlic cloves
  • 1 medium onion
  • plain low-fat yogurt plain low-fat yogurt

Directions

  • Heat oil over medium heat in a 6qt stockpot.
  • Add onions and garlic and saute until soft, about 6 to 7 minutes.
  • Add squash, broth, curry powder and salt and pepper and bring to a boil.
  • Reduce heat and simmer until squash is tender, about 15 to 20 minutes.
  • Remove from heat and stir in Sue Bee® honey and butte. Puree until smooth.
  • Season with salt and pepper to taste.
  • Ladle into serving bowls and add a dollop of yogurt.
Aunt Sue's Pro Recipe Tip: For every 1 cup of sugar, substitute 1/2 to 2/3 cup honey.
Aunt Sue's® Pro Recipe Tip: For every 1 cup of sugar, substitute 1/2 to 2/3 cup honey.

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