With just a hint of curry, this gorgeous soup smells almost as wonderful as it tastes. I like to make it in large batches and freeze it for a quick supper all winter long. Add a crusty loaf of bread and a salad and you're got a light, yet satisfying meal. This would also make for an elegant first course at your holiday feast.
What you'll need
- 2 tablespoons butter
- 1 cup diced onion
- 12 1/2 pound butternut squash, peeled and cut into 1-inch cubes
- 6 cups quality chicken stock or broth
- salt and pepper to taste
- 1-2 teaspoon curry powder, to taste
- crème fraiche or heavy cream
Look for packaged peeled and cubed squash in the refrigerated section of your grocery store.
Serves 4
How to make it
Heat a large stock pot over medium low heat. Add onion and sauté, stirring occasionally, until onion is soft, about 8 minutes.
Add squash and chicken stock and bring to a boil. Reduce heat, cover and simmer for 20-30 minutes, or until squash is tender.
Puree with a stick immersion blender or in your regular blender, in batches, carefully venting the lid. Return to pot. Taste for seasoning and add salt and pepper, if necessary. Stir in curry powder. Simmer for 5 minutes more, or until flavors are incorporated.
Ladle into bowls and serve with a dollop of crème fraiche or a drizzle of heavy cream.
