Tuesday, September 12, 2017

Autumn Evenings Call for Curried Butternut Squash Soup

This soups texture is silky-creamy, velvety-smooth and it promises to slither its way down the 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. 

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 the butter over medium heat and sauté the leeks and onions until glossy. Add the curry powder and sauté until fragrant, about a minute or so. Add the chicken broth, potatoes and butternut squash. Bring the mixture to a boil, cover, reduce heat and simmer for 1 hour or until the vegetables are fork-tender. Allow the soup to cool slightly. 
  2. In a food processor or blender, purée the soup in batches; transfer the puréed batches into a large bowl. After the final batch is puréed, transfer the soup back into the original large pot, simmer until serving time. Serve hot. Serves 14.