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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Cayenne pepper gives a little kick to bowls of this pretty golden soup, a first course that everyone seems to love. It can be made several days ahead to fit a busy schedule, then heated up whenever needed. Ingredients:
1 butternut squash (about 1-3/4 pounds) |
1 large onion, chopped |
2 garlic cloves, minced |
2 tablespoons canola oil |
1 tablespoon king arthur unbleached all-purpose flour |
1 teaspoon salt |
1 teaspoon curry powder |
1/8 teaspoon cayenne pepper |
5 cups chicken broth |
1 bay leaf |
cilanto cream topping: |
1/2 cup sour cream |
1/4 cup heavy whipping cream |
1/4 cup minced fresh cilantro |
Directions:
1. Cut squash in half lengthwise; discard seeds. Place squash cut side down in a greased or foil-lined baking pan. Bake, uncovered, at 400° for 40-50 minutes or until tender. When cool enough to handle, scoop out pulp; set aside.
2. In a large saucepan, saute onion and garlic in oil until tender. Add the flour, salt, curry powder and cayenne until blended. Stir in broth. Add bay leaf. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; simmer, uncovered, for 20 minutes. Discard bay leaf. Cool to room temperature.
3. In a blender, combine half of the broth mixture and squash; cover and process until smooth. Repeat with remaining broth mixture and squash. Return to the saucepan; heat through. Combine the topping ingredients; place a dollop on each serving. Yield: 6 servings.
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