Butternut Squash and Curry Soup

Ingredients:

• 1 butternut squash, peeled and cut into small cubes
• 2 chopped onions
• 2 minced garlic cloves
• 2 tbsp. olive oil
• 6 cups of chicken broth
• 1/2 bag Curry Super Dips
• Salt and pepper

Preparation:

1. In a saucepan over medium heat, heat the olive oil and soften the onion and garlic for about 1 to 2 minutes.
2. Add the squash and continue cooking for 2 minutes.
3. Add broth and Super Dips mix and bring to a boil. Simmer 20 to 25 minutes until the squash is tender.
4. Place in an electric blender and purée until smooth. Salt and pepper.

When serving, garnish with a drizzle of cream and a few pumpkin seeds if desired.

Can be frozen.

Enjoy your lunch! 🙂