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Soup: Bistro Garden Butternut Squash Soup

Source of Recipe

Rose Dosti


List of Ingredients

2 small butternut squash - (abt 4 lbs)
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, to taste
Freshly-ground white pepper, to taste
1/4 cup hot whipping cream



Recipe

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.

YIELD: 8 Servings

Each serving: 194 calories; 463 mg sodium; 19 mg cholesterol; 7 grams fat; 31 grams carbohydrates; 6 grams protein; 2.48 grams fiber.