CURRIED BUTTERNUT SQUASH SOUP

 

  • Cooking Time:
  • Servings:
  • Preparation Time:

Ingredients

  • 2 2-pound butternut squash, halved lengthwise, seeded
  • 2 teaspoons olive oil
  • 2 tablespoons (1/4 stick) butter
  • 2 chili peppers, chopped
  • 3 cloves garlic, minced
  • 1 cup chopped onion
  • 1 cup chopped carrots
  • 1/2 cup chopped peeled apple
  • 2 teaspoons yellow curry powder
  • 1 large can chicken stock
  • 2 bay leaves
  • 1 cup heavy cream
  • Salt and pepper to taste

Directions

  • Preheat oven to 375°F. Brush cut side of squash with oil; place squash, cut side down, on large rimmed baking sheet. Roast until tender, about 1 hour. Cool slightly. Scoop squash out into large bowl.
  • Melt butter in large pot over medium-high heat. Add onion, carrots, and apple; sauté 5 minutes. Add curry powder; stir 2 minutes. Add chicken stock, bay leaves, and butternut squash. Bring to boil; reduce heat to medium-low and simmer uncovered 1 hour. Discard bay leaves. Working in batches, puree soup in blender until smooth. Return to same pot. Stir in cream. Season with salt and pepper. Rewarm over medium-high heat.

Notes

Categories: Bisque/Cream  Soup 

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