Bistro Garden Butternut Squash Soup

READY IN: 1hr 45mins
Top Review by Dantana

I had a butternut squash soup recipe that I loved- but after trying this recipe, my wife and I have put this one on the top of the list!! I bought the ingredients before looking for the recipe, luckily I had all of the extra ingredients on hand. I normally use dill and I did not add it (except for the garnish) and the taste was wonderful! Something about the curry/cumin combination really did it for us! Great soup- it is on our 'make again' list.

Ingredients Nutrition

Directions

  1. Cut squash in halves.
  2. Clean and roast at 450 degrees until very tender, about 1 hour.
  3. Scoop out flesh with spoon and set aside.
  4. In large soup pot, saute onions in 1 tablespoon butter over medium heat until tender.
  5. Add leek and squash and cook 5 minutes.
  6. Add chicken stock, sugar, curry powder, cumin, salt and white pepper to taste.
  7. Place soup mixture in blender, a batch at a time, blending until smooth, and return to pot.
  8. Blend last batch with 1 tablespoon butter and cream.
  9. Return to remaining soup, stirring, and heat through.
  10. Adjust seasoning and thickness.

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