Prep 20 mins
Cook 15 mins
From the 1980 edition of The Philadelphia Orchestra Cook Book. This soup may be prepared ahead and reheated slowly just before serving. May also be served cold.
- 4 cups chicken broth (cube is fine)
- 3 cups butternut squash (about 2 squash, peeled, seeded and cut up)
- 3 onions, peeled and cut in quarters
- 5 whole cloves
- 1 cup heavy cream
- 1 teaspoon curry powder
- salt and pepper, to taste
- 1 tablespoon parsley, chopped
- In a large soup pot, bring chicken broth to a boil.
- Add squash, onions and cloves.
- Lower heat to medium and cook until veggies are just soft, about 15-20 minutes.
- Remove from heat. Add cream and curry powder.
- Puree in blender 2-3 minutes (in batches if necessary).
- Season with salt and pepper.
- Serve in soup bowls sprinkled with chopped parsley.
I thoroughly enjoyed this soup! I have never used curry with squash before amd it worked just beautifully. I made a few amendments, partly out of necessity and partly to healthen it up. I used chicken stock cube rather than proper broth, omitted the cloves (as I didn't have any in) and subbed the heavy cream for quark (a very very low fat cream cheese) once it had cooled some. The quark kept the creaminess without losing any of the flavour and is a favourite sub of mine in soups. I followed the directions exactly as stated but let the soup cool quite a bit before blending it. This served me four large luntime servings. A definite keeper, thanks CulinaryQueen!