creamy curried butternut squash soup

How To Make creamy curried butternut squash soup

• 1

  In large 3 to 4 quart pot melt 2 tablespoons of butter over medium heat. Add onion and cook until translucent, about 8 minutes.
• 2

  Add squash and saute for 10 minutes but do not brown. If it looks like it's browning, turn the heat down.
• 3

  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.
• 4

  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.
• 5

  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.
• 6

  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.
• 7

  When the bubbles subside, stir in the heavy cream. Do NOT boil after adding the cream.
• 8

  Taste for salt and add.
• 9

  Whack the heck out of the black peppercorns.
• 10

  Ladle soup into 6-8 bowls. Add a few sprinkles of the whacked black peppercorns, and serve immediately.
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