New! Plant Based Meatless Mixes 
Recipe Mixes- Easy Meal Solutions 
Spices 
Cooking Sauces 
Gourmet Popcorn & Seasonings 
Brining for Turkey, Pork & Chicken 
Courses: Appetizers, Dinner, Lunch, Soups, Stews & Chili, Vegetable Soups
Cuisines: American, Global Exotics, Middle Eastern, Pan Asian Fusion
Seasons: Fall Feasting, Winter Warmers
Our curry blend brightens the flavor of this easy fall soup…
Ingredients
For: 6 servings
- 1 2-lb butternut squash
- 2 bay leaves
- 64 oz chicken stock
- 1/2 pint heavy cream
- 2 Tbsp Urban Accents Curry Row
- 2 Tbsp Urban Accents Sonoma Pepper
- 1 tsp ground nutmeg
- sour cream
- coutons
Preparation: 10 min
Cooking: 1 h
Ready in: 1 h 10 min
Instructions
- Cut, quarter and remove seeds from squash. Place squash in large stockpot with chicken stock and bay leaves.
- Cover, bring to boil and cook for approximately 30 min or until squash is soft.
- Remove squash with slotted spoon and scoop out meat. Discard skins and return squash to pot.
- Add cream, Curry Row, Sonoma Pepper and nutmeg.
- Mash squash to desired consistency. Bring to low boil, reduce heat and simmer 15 min.
- Serve in individual bowls, and garnish with sour cream and croutons.
