Butternut Curry Soup

• 2 tablespoons butter
• 3/4 cup sliced leeks or 3/4 cup chopped shallot
• 4 cups cubed butternut squash
• 1 tablespoon curry powder
• 1 tablespoon packed light brown sugar
• 2 cups college inn fat free & low sodium chicken broth
• sour cream (optional) or Greek yogurt (optional)
• chopped fresh chives (optional)

1. 1.telt butter in large saucepan over medium heat. Cook leeks 3 minutes. Add squash, curry powder and sugar; cook 2 minutes.
2. 2.tdd broth; cover and bring to a boil. Reduce heat and simmer 15 minutes or until squash is soft. Remove from heat.
3. 3.turee squash mixture with immersion blender or in food processor or blender until smooth. Serve with sour cream or Greek yogurt and chives, if desired.
4. VARIATION: To make Butternut Ginger Soup, prepare recipe as directed, except substitute 1 tablespoons minced fresh ginger for curry powder.

butter, leeks, cubed butternut squash, curry powder, brown sugar, chicken broth, sour cream, fresh chives

Taken from www.food.com/recipe/butternut-curry-soup-529481 (may not work)