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Serves 6

2 Medium Butternut Squash (1 1/2-2 Lbs each)

1 Onion, Sliced Into Large Pieces

2 Garlic Cloves, Peeled

2 Tsp Maharajah Curry Pack

2 Tbsp Olive Oil

6 Cups Low Sodium Chicken Broth

1/2 Cup Canola Oil

3 Shallots, Sliced Into Thin Rings

1 Tbsp Flour

Sprinkle of Zahtar Pack

Crema or Thinned Sour Cream


Preheat Oven to 350.

Wash the butternut squash and peel off the thick skin with vegetable peeler, cut in half, and remove (scrape out) seeds.  Cut into 1” pieces.

Place butternut squash pieces, onion pieces and garlic cloves into a bowl and toss with 2 tbsp olive oil and 1 tsp of the Maharaja Curry.  Place this onto a cookie sheet and roast in oven till squash is tender, approximately 25 minutes.

In a large sauce pot add the chicken broth and softened vegetables and remaining 1 tsp of Curry.  Bring to a boil and simmer for 10 minutes.  Using an immersion blender (or regular blender, be careful to use a towel covering the the top when blending hot ingredients) blend ingredients until smooth.

Taste to see if you desire a stronger curry flavor and/or salt.

To serve, I added fried Shallot Rings:  Add the oil to small sauce pan and heat till very hot.  Dredge the shallot rings in flour, shake off excess flour, and fry till crisp.  Very quick!

Top the soup with the shallot rings, a drizzle of Crema (or sour cream) and a sprinkle of ZahtarZahtar is a Middle Eastern spice that pairs fabulously with the curry!

Truly a culinary taste of heaven!


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