 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
Top with ham for an elegant beginning to a holiday meal. Ingredients:
1 pound butternut squash, peeled and cut into 1-inch cubes |
5 cups chicken broth |
1/4 cup butter |
1/4 cup all-purpose flour |
1 teaspoon curry powder |
3/4 cup half-and-half |
1 tablespoon lime juice |
1/2 teaspoon salt |
1/4 teaspoon white pepper |
garnish: diced ham |
Directions:
1. Combine squash and broth in a heavy 4-quart stockpot. Cook over medium heat unti squash is tender, about 15 minutes. Using a slotted spoon, transfer squash to a blender; puree until smooth. Stir broth back into pureed squash; set aside.
2. Melt butter in stockpot; stir in flour and curry powder. Cook over medium heat, stirring until smooth. Add squash mixture; increase heat to medium-high and stir until soup thickens slightly. Reduce heat to low; add remaining ingredients and heat through without boiling. Garnish, if desired.
|
|