Butternut Squash Soup II

Name: Butternut Squash Soup II
Prep time: 1 h 20 min
Cook time: 1 h 20 min
Total time: 1 h 20 min
Yield: 5
Cuisine: Global
Ingredients: 5 servings freshly ground black pepper to taste; 2 Tbsps butter; 2 mediums large or butternut squash - (in half, roasted @ 350 for 1 hour, dusted with brown sugar, nutmeg and cinnamon); 3 mediums carrots, chopped; 5 servings cayenne pepper (optional if you like more heat); 3 stalks celery, chopped; 1 teaspoon curry powder; 1 teaspoon garam masala; 118 milliliters heavy cream; 1 container reduced sodium gluten-free chicken stock; 3 mediums potatoes, cubed

You can never have too many soup recipes, so give Butternut Squash Soup II a try. This recipe serves 5. Watching your figure? This gluten free recipe has 360 calories, 8g of protein, and 14g of fat per serving. Autumn will be even more special with this recipe. A mixture of pepper, potatoes, reduced sodium chicken stock, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes around 1 hour and 20 minutes.