Cold grey days just beg for curling up under a warm blanket with a good book, or perhaps a movie, and bowl of soup. We are crazy about our Butternut Squash Soup, part of this winter’s line-up, and think bitter cold days like we’ve been having make a perfect opportunity for staying in and cooking. It helps to warm up the house as well!
Feeds six hungry people
1 medium sized butternut squash
½ medium yellow onion, thinly sliced
7 cups of vegetable stock
1 cup heavy cream (optional)
1 teaspoon curry powder
1 ½ tablespoons olive oil
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
Pre heat oven to 400 degrees. Cut top & bottom ends off the squash & then cut lengthwise in half. Remove the seeds & lay flesh side up on a baking tray. Drizzle with olive oil & sprinkle with salt & pepper & place in the hot oven for 40 minutes until the squash is fork tender. Let the squash cool & scoop out the flesh. Saute the onion in 1 tablespoon of olive oil until soft, add curry powder & saute for 1 additional minute . Add the squash & vegetable stock to the pot & bring to a boil. Purée soup in a blender, in batches if necessary, until smooth (use caution when blending hot liquids). Return to pot and finish with heavy cream (optional), salt & pepper to taste. If soup is too thick add additional stock or water.