Curried Butternut Squash Soup

TERRI OPGENORTH

By
@Terrio13

A restaurant in the next town used to send out recipes every month on postcards and this is one of them. I found it as I was searching for something else and came across it. I made the recipe and it is fantastic! I even fooled one of my neighbors that "hates" squash into eating and enjoying it!

Rating:
☆☆☆☆☆ 0 votes
Comments:
Serves:
4-6
Prep:
30 Min
Cook:
1 Hr 30 Min
Method:
Stove Top

Ingredients

1 large
butternut squash
3 clove
garlic, chopped
1 large
onion
1 Tbsp
butter
2 tsp
curry powder
1/8 tsp
thyme, dried
1 qt
chicken stock, veg. stock, water or milk
1/2 c
heavy cream
1
granny smith apple--chopped for garnish
cilantro, fresh--for garnish

Step-By-Step

1Cut squash in half and scoop out seeds. I have used other hard winter squash with good results. Do not use acorn however! Place on baking sheet cut side down, add a little water and bake until soft. 400 degrees.
2Cut onion in thin slices and saute in butter until translucent.
3Add curry powder and garlic to onions and cook a few minutes more.
4Pour liquid of choice into pan and bring to a simmer.
5Scoop out the flesh of the squash and add it to the pan along with thyme.
6Simmer soup for 20 minutes and then puree in Food processor or use an immersion blender.
7Check for seasoning and add slat and pepper per your taste.
8Stir in cream and heat through (dont boil)
9Garnish with chopped apple and cilantro.

About this Recipe

Course/Dish: Cream Soups
Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Gluten-Free
Other Tags: Quick & Easy, For Kids, Healthy
Hashtags: #creamy, #comforting