1 1/2 pounds winter squash, chopped or 2 (12 ounce) packages frozen squash, thawed
1 small onion, chopped
1 teaspoon curry powder
1/4 teaspoon ground turmeric
1/8 teaspoon ground pepper
2 cups vegan chicken broth
1/4 cup vegan sour cream
1. Combine squash, onion and spices. Cook on low for 10 minutes.
2. Stir in broth and cook another 15 minutes.
3. Cool slightly and pour 1/3 into blender and blend until smooth, repeating until all of the mixture is blended.
4. Reheat soup before serving and swirl in some sour cream.
I love this recipe. I'm forever hungry and it fills me up so I don't even think about food!