Butternut Squash Soup

Soups and Salads
Sat Mar 8th 1037 Views
Ingredients:
  • 3 cups fresh-baked butternut squash (approximately 1 large squash)
  • 2 cups coarsely chopped yellow onion
  • 2 T. butter
  • 6 cups vegetable or chicken stock
  • 1 T. curry
  • 3 T. honey
  • 1⁄4 cup dry sherry
  • 3⁄4 cup heavy cream
  • 1 tsp. salt
  • 1⁄2 tsp freshly ground black pepper

Instructions:

Cut squash in half and remove seeds.  Place cut side down on a baking sheet, and bake at 350 degrees for 1 hour or until soft.  Scoop out the flesh and puree in a food processor or blender with some of the stock. 

Saute onions in butter until soft, then puree in blender with some of the stock.  In a soup pot combine pureed onions, squash and stock.  Bring to a simmer.  Add curry powder, honey, sherry and salt and pepper.  Simmer for 10 minutes.  Add cream and warm.   

 

Notes:
The soup can be made up a couple of days ahead to the point of adding the cream. It is fun to serve this soup in shot glasses before the meal.

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