Butternut Squash Soup
3 Tablespoons unsalted butter
3 Cups yellow onions -- chopped
3 Cups baked butternut squash
6 Cups rich chicken or vegetable stock
1 1/2 Tablespoons curry powder, lightly toasted
1/4 Teaspoon freshly grated nutmeg
1 Tablespoon honey
1 Cup heavy cream, light cream or milk
salt and freshly ground white pepper
In a large saute pan, melt the butter and saute the onions until very soft but
not brown. In a food processor, in batches if necessary, puree the onions and
baked squash. Transfer to a large saucepan and add the stock,
curry powder, nutmeg and honey. Whisk to combine and bring to a simmer.
Simmer for 10 to 15 minutes, stirring occasionally. Stir in the cream and
correct seasoning with salt and pepper. Serve in warm bowls garnished with
pepitas or almonds.
Yield: 8 servings
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