Butternut Squash Soup
(from Jason Ferguson’s recipe box)
Source: Alison Needham
Prep time: 20 minutes
Cook time: 45 minutes
Serves 4 people
Categories: Soup-
Ingredients
- 2 tablespoons butter, at room temperature
- 1 medium onion, chopped
- 1 1/2 pounds butternut squash, peeled, seeded, and cut into 3/4-inch cubes
- 6 cups low-sodium chicken stock or broth
- 1-2 tsp curry powder
- salt and pepper to tast
- heavy cream
Directions
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In an 8-quart stockpot, melt butter over medium-high heat. Add the onion and saute, stirring occasionally, until the onion is soft, 5-8 minutes.
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Add the squash and the chicken stock. Bring the mixture to a boil. Reduce heat, cover and simmer for 20-30 min., or untilsquash is tender.
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Puree in a blender, in batches, carefully venting the lid. Return to pot. Add salt and pepper to taste. Stir in curry powder. Simmer for 5 min.
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Serve with a drizzle of heavy cream.