★★★★★ 1 vote5
3 lbbutternut squash, peeled, seeded and in 1" cubes
3 Tbspunsalted butter, divided
1 largeonion, peeled and diced
1 1/2 qtchicken stock
1-4 tspcurry powder or to taste
1/2 cheavy cream
·salt, to taste
1 Tbspblack peppercorns, whacked
How to Make CREAMY CURRIED BUTTERNUT SQUASH SOUP
- In large 3 to 4 quart pot melt 2 tablespoons of butter over medium heat. Add onion and cook until translucent, about 8 minutes.
- Add squash and saute for 10 minutes but do not brown. If it looks like it's browning, turn the heat down.
- Add stock. Bring to a boil, reduce heat and cook until squash is tender, about 15 to 20 minutes. Remove from heat and allow to cool for 30 minutes.
- Remove squash chunks with slotted spoon and place in a blender with 1 cup of the stock. Puree until smooth and return blended squash to pot.
- In a small saute pan, melt the remaining butter. Add curry powder to taste and saute for a few minutes, a trick I learned from James Beard.
- Add 1 cup of the stock to the curry blend and whisk well. Return the soup to medium heat and add the stock/curry mixture to the pot. Whisk well to incorporate the curry into the soup. Return to the boil, whisk the soup well, then remove from heat.
- When the bubbles subside, stir in the heavy cream. Do NOT boil after adding the cream.
- Taste for salt and add.
- Whack the heck out of the black peppercorns.
- Ladle soup into 6-8 bowls. Add a few sprinkles of the whacked black peppercorns, and serve immediately.