Monday, November 7, 2011

Curried Butternut Squash Soup

Perfect for fall: a cozy, warm, and comforting thick, creamy soup. Both sweet and spicy from the wonderful blend of spices. 

2 Tbsp unsalted butter 
1/2 medium yellow onion, chopped
1 large carrot, peeled and sliced
1 1/2 lbs (small size) butternut squash, peeled, seeded, and cubed
1 medium russet potato, peeled and cubed
1 tsp ground ginger
1 tsp ground cinnamon
1 1/2 Tbsp curry powder
1/4 tsp nutmeg
pinch cayenne
1/2 tsp salt
1 (14.5 oz) can chicken stock (this ='s 2 cups)
1/2 cup milk
1/2 cup heavy cream
1 tsp honey (omit if you don’t want that hint of sweetness)
1/2 tsp paprika
Freshly ground black pepper
Sour cream or Greek yogurt, for garnish

Melt the butter in a large saucepan or Dutch oven over medium-high heat. Add the onion and carrot and sauté over medium heat for about 3 minutes, or until the onions begin to soften. Add the squash potato, ginger, cinnamon, curry powder, nutmeg, cayenne, and salt. Sauté for 2 minutes. Add the stock, milk, cream, honey, and paprika and bring the soup to a boil. Decrease the heat to the setting in between low and medium-low, cover the pot, and simmer the soup over low heat for about 40 minutes, or until the vegetables are soft.

Working in batches, puree the soup in a blender or food processor until smooth. Add black pepper to taste (but watch out, it is already spicy from that pinch of cayenne). Serve hot with a dollop of sour cream or Greek yogurt, croutons, and Parmesan cheese.

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Source: adapted from The Pastry Queen
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1 comment:

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