Prep 15 mins
Cook 50 mins
Wonderful autumn and winter soup. Nicely sweet with light curry flavour.
- 3 lbs butternut squash
- 3 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 onion, diced
- 3 garlic cloves, diced
- 2 carrots, peeled, and, diced
- 1 tablespoon curry powder
- 6 cups chicken broth
- freshly cracked pepper
- 1 cup 35% cream
- chives, for garnish, coarsely, chopped
- Preheat oven to 350 degrees.
- Slice the squash in half. Pour the olive oil onto the cut faces of the squash and coat them.
- Place the squash cut side down on a baking sheet and roast in the middle of the oven for about 40 minutes or until cooked through.
- Melt the butter in a soup pot over a medium high heat and add the onion and carrots. Saute for 4 minutes or until golden. Reduce the heat to medium and add the garlic and curry powder. Saute for 2 minutes longer.
- Once cooked, remove the squash from the oven and let cool until easy to handle. Scoop the squash out and into the soup pot. Discard skin.
- Add the chicken stock and water and stir to mix well. Increase the heat to medium high and bring to a gentle boil. Cover the pot and simmer for 20 minutes so that all the flavours blend nicely.
- Remove the soup pot from the heat and puree, either in a blender or using a hand mixer.
- At this point you can let the soup sit till it’s serving time. When ready to eat, pour in the cream, mix well and reheat over a low heat, stirring occasionally -- do not let the soup boil!
- Divide the soup amongst the serving bowls and sprinkle with chives. Serve immediately.