Easy Butternut Squash Soup
October 9, 2012
|In Recipes
Butternut squash was made (or grown) for soup. It is silky, delicious and the perfect complement to a chilly fall evening. Adapted from Asparagus to Zucchinni
- 2 T butter or olive oil
- 3-4 garlic cloves, mashed with side of thick knife
- 1/2 C chopped onion
- 1 butternut squash (2-3 lbs), halved, seeded, and baked until soft
- 4 C chicken stock
- 1 bay leaf
- 1/2 tsp curry powder, or more to taste
- pinch sugar
- pinch nutmeg
- 2 C milk
- salt and pepper to taste
Roast the halved squash in a 400°F oven for 25 minutes, until the flesh is fork tender.
Heat butter or olive oil in large saucepan over medium flame. Add garlic and onions; cook, stirring often, 7-10 minutes.
Scoop the cooked squash from the skin and puree in food processor with onion mixture. For a more rustic soup simply add the cooked squash to the onion mixture and mash as you go.
Add stock, bay leaf, sugar, curry powder, nutmeg, salt, and pepper. Simmer 20-30 minutes. Remove bay leaf; add milk; heat but don’t boil.