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Butternut Squash Soup Recipe
Serves 8
Ingredients: 3 tbsp unsalted butter
3 cups yellow onions, chopped
3 cups baked butternut squash
6 cups rich chicken or vegetable stock
1 1/2 tbsp high quality curry powder, lightly toasted
1/4 tsp freshly grated nutmeg
1 tbsp honey
1 cup heavy cream, light cream or milk
3 tbsp dry sherry
Kosher salt and freshly ground white pepper
Garnish:
Toasted pepitas (pumpkin seeds) or slivered almonds
Instructions: 1. In a large saute pan, melt the butter and saute the onions until very soft but not brown.
2. In a food processor, in batches if necessary, puree the onions and baked squash.
3. Transfer to a large saucepan and add the stock, curry powder, nutmeg and honey.
4. Whisk to combine and bring to a simmer.
5. Simmer for 10 to 15 minutes, stirring occasionally.
6. Stir in the cream and sherry and correct seasoning with salt and pepper.
7. Serve in warm bowls garnished with pepitas or almonds.
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