Butternut Squash Soup Recipe:

Here at Woodchuck's Fine Furniture and Decor Jacksonville we are getting ready for fall. It's a time to enjoy time with friends and family...and eat! Stop by and see our selection of fall decor.

With just a hint of curry, this gorgeous soup smells almost as wonderful as it tastes. I like to make it in large batches and freeze it for a quick supper all winter long. Add a crusty loaf of bread and a salad and you've got a light yet satisfying meal.


Ingredient Tips
Look for packaged peeled and cubed squash in the refrigerated section of your grocery store.

Ingredients

  • 2 tablespoons butter

  • 1 cup diced onion
  • 12 1/2 pound butternut squash, peeled and cut into 1-inch cubes
  • 6 cups quality chicken stock or broth
  • salt and pepper to taste
  • 1-2 teaspoon curry powder, to taste
  • crème fraiche or heavy cream
    butternut squash soup

Directions

  • Heat a large stock pot over medium low heat. Add onion and sauté, stirring occasionally, until onion is soft, about 8 minutes.
  • Add squash and chicken stock and bring to a boil. Reduce heat, cover and simmer for 20-30 minutes, or until squash is tender.
  • Puree with a stick immersion blender or in your regular blender, in batches, carefully venting the lid. Return to pot. Taste for seasoning and add salt and pepper, if necessary.
  • Stir in curry powder. Simmer for 5 minutes more, or until flavors are incorporated.
  • Ladle into bowls and serve with a dollop of crème fraiche or a drizzle of heavy cream.