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
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.