Butternut Squash Soup

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.

• Ready In: 35 mins
• Serves: 6

Ingredients

• 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

Directions

1. In a large soup pot, bring chicken broth to a boil.
2. Add squash, onions and cloves.
3. Lower heat to medium and cook until veggies are just soft, about 15-20 minutes.
4. Remove from heat. Add cream and curry powder.
5. Puree in blender 2-3 minutes (in batches if necessary).
6. Season with salt and pepper.
7. Serve in soup bowls sprinkled with chopped parsley.