Curried Butternut Squash Soup

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Nutrition per serving    (USDA % daily values)


Really yummy! I used coconut milk instead of cream it turned out great! My family loved the friend goat cheese I also breaded and fried some shrimp to make it more of a meal.
bbdc3e007486   •  19 Oct   •  Report
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Ingredients for 4 servings

2 medium butternut squash, halved and seeded

1/4 cup (1/2 stick) salted butter, divided

¼ cup light brown sugar, divided

2 tablespoons extra virgin olive oil

1 yellow onion, diced

1 ½ tablespoons thyme, minced

2 teaspoons chives, thinly sliced

1 ½ tablespoons curry powder

2 teaspoons cumin

1/2 teaspoon cinnamon

1 ¼ cups low sodium chicken broth

2/3 cup heavy cream

salt and pepper to taste

1 cup vegetable oil

2 ounces goat cheese

¼ cup all purpose flour

1 egg, lightly beaten

½ cup plain breadcrumbs

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