Butternut Squash and Curry Soup


  • 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


  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! 🙂