Source: Ana Maria Kruger, Indianapolis, IN. 1997
Makes 6 servings.
Preparation time: 1 hour
Tips: Great winter soup.
Ingredients
Preparation
1 medium butternut squash, cut in half
1 small yellow onion, chopped
2 to 3 cups chicken bouillon or stock
2 cups milk or cream (adjust to thickness)
2 teaspoons curry powder
salt and pepper to taste
1. Cover butternut squash halves with plastic wrap. Place in microwave oven and cook on high for about 10 minutes. Checking frequently. To check, pierce squash with a fork, meat should feel like a done baked potato.
Using a large spoon, scoop all the meat out of the squash and reserve.
2. In a large pot heat butter for 1-2 minutes, add chopped onions and cook for about 5 minutes. Add chicken bouillon and reserved squash meat. Simmer for about 10 minutes.
3. Place mixture into blender and pure. You may use a food mill for a not so smooth finish.
4. Return pure to pot. Season with salt and pepper to taste. Add milk or cream and more chicken stock or water to adjust desired consistency. Soup should be thick as a cream and smooth.
5. About 5 to 10 minutes prior to serving add 2 teaspoons of curry powder and stir. More or less curry to desired taste. Curry flavor diminish the longer you cook the soup.
6. Serve hot with a dollop of sour cream and sprinkle with chopped fresh parsley as garnish.
Butternut Squash Soup
with a Touch of Curry
