Bistro Garden Butternut Squash Soup Recipes

BISTRO GARDEN BUTTERNUT SQUASH SOUP

Bistro Garden Butternut Squash Soup image

Make and share this Bistro Garden Butternut Squash Soup recipe from Food.com.

Provided by Dancer

Categories Vegetable

Time 1h45m

Yield 8 serving(s)

Number Of Ingredients 10

Ingredients

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

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.

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