ın your cookıng .
Curried Butternut Squash Soup
Preheat oven to 350°F. Line rimmed baking sheet with foil. Rub squash with Kirkland
Signature Extra Virgin Olive Oil and place, cut side up, on lined baking sheet. Roast until
tender and slightly browned, about 30 minutes. Melt butter in large sauté pan. Add apples,
celery, carrots, onion and curry powder. Sauté until soft. Scoop squash from skins into large
stockpot. Add sautéed vegetables, apples and Kirkland Signature Organic Chicken Stock.
Bring to a boil. Reduce heat and simmer 20 minutes. Remove from heat. Using blender,
blend until smooth. Return to low heat. Add cream and heat through. Do not boil.
Season to taste with Kirkland Signature Pure Sea Salt and Malabar Black Pepper.
2 butternut squash, sliced in half
lengthwise, seeds removed
1 to 2 tablespoons Kirkland Signature
Extra Virgin Olive Oil
4 tablespoons butter
3 Granny Smith apples, peeled and diced
2 celery stalks, diced
2 carrots, peeled and diced
1 large yellow onion, diced
1 teaspoon curry powder
32-;. oz. Kirkland Signature Organic Chicken Stock
1 cup heavy cream
Kirkland Signature Pure Sea Salt
Kirkland Signature Malabar Black Pepper
WAREHOUSE ONLY | AVAILABLE NOW
Exclusively from Costco Wholesale