Bistro Garden Butternut Squash Soup

Recipe by Dancer
READY IN: 1hr 45mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

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