Saturday, September 24, 2016

Creamy Butternut Squash Soup Slides Down Like Pure Golden Honey


This soups texture is silky-creamy, velvety-smooth and it promises to slither its way down ones throat like golden honey or a smooth single malt scotch! When the season for butternut squash rounds the corner, this soup is always on my list of must-haves. 

Curried Butternut Squash Soup
Yield: 14 servings 

4 tablespoons butter
3 leeks, white part only, thinly sliced
2 large onions, diced
2 teaspoons curry powder
4 large Idaho baking potatoes, peeled and cubed
2 medium butternut squash, peeled, seeded and diced
2½ 32-ounce containers chicken broth
2 teaspoons salt
Fresh ground black pepper to taste
Rosemary sprigs (garnish)


  1. In a large pot, melt butter over medium heat and sauté leeks and onion until glossy. Add curry powder and sauté until fragrant, a minute or so; add chicken broth, potatoes and butternut squash, bring mixture to a boil, cover, reduce heat and simmer for 1 hour or until vegetables are fork tender. Allow soup to cool slightly. 
  2. In a food processor or blender, purée soup in batches; transfer puréed batches into a large bowl. After final batch is puréed, transfer soup back into the original large pot, simmer until serving time. Serve hot.