Bistro Garden Butternut Squash Soup

• Total Time: 1 hrs 45 mins
• Prep Time: 30 mins
• Cook Time: 1 hrs 15 mins

Ingredients:

Servings: 8

• 2 small butternut squash
• 2 tablespoons butter
• 1 leek , white part only,sliced
• 4 cups chicken stock
• 1 tablespoon sugar
• ½ teaspoon curry powder
• 1⁄8; teaspoon ground cumin
• salt
• freshly-ground white pepper
• ¼ cup hot whipping cream

Directions:

1. Cut squash in halves.
2. Clean and roast at 450 degrees until very tender, about 1 hour.
3. Scoop out flesh with spoon and set aside.
4. In large soup pot, saute onions in 1 tablespoon butter over medium heat until tender.
5. Add leek and squash and cook 5 minutes.
6. Add chicken stock, sugar, curry powder, cumin, salt and white pepper to taste.
7. Place soup mixture in blender, a batch at a time, blending until smooth, and return to pot.
8. Blend last batch with 1 tablespoon butter and cream.
9. Return to remaining soup, stirring, and heat through.
10. Adjust seasoning and thickness.

Reviews

[Dantana]

I had a butternut squash soup recipe that I loved- but after trying this recipe, my wife and I have put this one on the top of the list!! I bought the ingredients before looking for the recipe, luckily I had all of the extra ingredients on hand. I normally use dill and I did not add it (except for the garnish) and the taste was wonderful! Something about the curry/cumin combination really did it for us! Great soup- it is on our 'make again' list.

[Chef gerdag]

Delicious soup! Slight variation since the Butternut squash I had was precut I didn't roast the squash.

[Amy @ Homestead Revival]

Wonderfully flavored! After trying several butternut squash soup recipes, this was by far our favorite. The curry gives it a distinctive taste that makes it stand apart from other similar soups. However, I did omit the sugar and doubled the curry. Did I mention it was easy to make? My emulsion blender saved a lot of work!