Bistro Garden Butternut Squash Soup
Steps
Cut squash in halves.
Clean and roast at 450 degrees until very tender , about 1 hour.
Scoop out flesh with spoon and set aside.
In large soup pot , saute onions in 1 tablespoon butter over medium heat until tender.
Add leek and squash and cook 5 minutes.
Add chicken stock , sugar , curry powder , cumin , salt and white pepper to taste.
Place soup mixture in blender , a batch at a time , blending until smooth , and return to pot.
Blend last batch with 1 tablespoon butter and cream.
Return to remaining soup , stirring , and heat through.
Adjust seasoning and thickness.
Ingredients
butternut squash, butter, leek, chicken stock, sugar, curry powder, ground cumin, salt, white pepper, whipping cream