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Stacey’s Creamy Butternut Curry Soup

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DISCLAIMER:  This recipe may contain affiliate links and we may earn a small commission if you purchase through one of our affiliate links.  We only recommend products we love.

This Clean Eating Butternut Curry Soup recipe is a gift, an amazing gift, from my friend and triathlon training partner, Stacey.  She has graciously allowed me to share this easy and healthy soup with you, and I couldn’t be more grateful, because OMG.  This soup, y’all.  (And yes I’ve been watching a little too much Friday Night Lights on Prime Video.  I’m actually from Minnesota and I actually don’t say y’all.  Don’t judge.)

clean eating buttnernut curry soup

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clean eating buttnernut curry soup

Stacey's Creamy Butternut Curry Soup

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Recipe by:Heidi Boortz

Ingredients

Ingredients

Instructions

    Stovetop Instructions
    1. Add squash and chicken broth to a large stockpot. Bring to a boil. Simmer 20 min or until squash is tender.
    2. While squash is cooking, heat small skillet over medium high heat. Add pepitas. Cook, stirring occasionally, until pepitas pop and turn brown.
    3. When squash is tender, remove squash with a slotted spoon and add to a blender along with 1/2 cup cooking liquid. Blend until smooth. Add yogurt, butter, cayenne, curry, and cheddar. Blend until smooth. Ladle into 6 soup bowls. Top with pepitas.
    Instant Pot Instructions
    1. Combine squash and 1 cup broth in instant pot. Lock lid; set valve to sealing. Program for manual-high and 15 minutes. Allow for natural pressure release. Add yogurt, butter, cayenne, curry, and cheddar. Puree using an immersion blender. Ladle into 4 soup bowls. Top with pepitas.
    2. While squash is cooking, heat small skillet over medium high heat. Add pepitas. Cook, stirring occasionally, until pepitas pop and turn brown.

    3. If you don’t have an immersion blender, add contents of instant pot to blender, and vent to allow steam to escape. Blend until smooth. Pour into 6 soup bowls. Top with pepitas.
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