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Butternut Squash Soup

butternut squash soup Recipe

Our curry blend brightens the flavor of this easy fall soup…


  • 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


  1. Cut, quarter and remove seeds from squash. Place squash in large stockpot with chicken stock and bay leaves.
  2. Cover, bring to boil and cook for approximately 30 min or until squash is soft.
  3. Remove squash with slotted spoon and scoop out meat. Discard skins and return squash to pot.
  4. Add cream, Curry Row, Sonoma Pepper and nutmeg.
  5. Mash squash to desired consistency. Bring to low boil, reduce heat and simmer 15 min.
  6. Serve in individual bowls, and garnish with sour cream and croutons.

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