Bistro Garden Butternut Squash Soup |
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Prep Time: 30 Minutes Cook Time: 1 Minutes |
Ready In: 31 Minutes Servings: 8 |
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Ingredients:
2 small butternut squash |
2 tablespoons butter |
1 leek, white part only,sliced |
4 cups chicken stock |
1 tablespoon sugar |
1/2 teaspoon curry powder |
1/8 teaspoon ground cumin |
salt |
freshly-ground white pepper |
1/4 cup hot whipping cream |
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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