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Soup: Buny's Butternut Squash Soup *

Source of Recipe

Buny


Recipe Introduction

This is one of my favorites for winter. I have made big batches and then frozen in individual servings for weekday lunches (thawed and reheated in microwave).

List of Ingredients

2 pounds butternut squash (peel, seed, cut 2" cubes) [can also use pumpkin if preferred]
2 cups water
2 cups chicken stock or vegetable stock
1 small onion, peeled and sliced
2 sprigs fresh mint leaves
1/2 teaspoon fresh ground nutmeg
1/2 teaspoon curry powder
1/2 teaspoon cinnamon
salt and pepper to taste
brown sugar to taste (optional)



Recipe

Place squash, onion, water, curry powder, cinnamon and nutmeg along with 2 cups of stock in a pot. Strip leaves off of mint sprigs and add leaves to pot. Bring mixture to a full boil, then reduce heat to low, cover and cook for 45 minutes. Puree soup in the pot with a hand blender (or do in small batches in food processor), then salt and pepper to taste. Sprinkle in brown sugar if desired to sweeten. Can stir in some cream to richen the flavor.