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    Soup: Christy's Butternut Squash Soup


    Source of Recipe


    Christy

    List of Ingredients




    2 pounds butternut squash ; peel seed cut 2" (or you can use pumpkin)
    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. 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, then salt and pepper to taste. Sprinkle in brown sugar if desired to sweeten. Can stir in some cream to richen the flavor.

 

 

 

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