Butternut Squash Curry Soup
|Leland was my sous chef for
Thanksgiving – such a great helper!
The first time I tried this soup, our neighbors brought it over as the first course to a Thanksgiving dinner, and I loved it. There is something about the heat of the curry to contrast the squash flavor that makes me love to make this dish. I have to say that butternut squash isn’t my favorite squash to work with, but every once in a while you can find it canned. (Trader Joe’s is one place I have seen it.) Feel free to save this extra step and wow your guests!
|Cooking in my Parents Kitchen|
3 tbsp unsalted butter
3 cups onions – chopped
3 cups baked butternut squash
6 cups unsalted chicken broth
1 1/2 tbsp curry
1/4 tsp nutmeg
1 tbsp honey
1 cup half-and-half
Cook Squash. (Slice in half; Bake for 30 minutes at 400 degrees, or microwave for 12 minutes)
Scoop out seeds, discard. Take skin off and save the squash.
In a large saute pan, melt butter and saute the onion until soft.
Add squash and chicken stock. Puree the onions, squash, and stock. Add curry, and nutmeg.
Simmer for 15-20 minutes, stirring occasionally. Adjust salt and pepper. (If you are watching your weight, feel free to skip the half-and-half.)
Add cream and adjust seasoning. (if you have time allow to simmer for longer.)