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BUTTERNUT SQUASH CREAM SOUP Recipe

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This recipe for BUTTERNUT SQUASH CREAM SOUP, by , is from McCombie Family Recipes , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.
Contributor:  
Contributor:  
Linda Pruden
Category:
Category:
Ingredients:  
Ingredients:  
2 tbsp butter
1 large onion chopped
3 cloves garlic, minced
2 tsp minced gingerroot
1½ tsp curry powder
½ tsp salt and pepper
5 cups cubed and peeled butternut squash
1 large potato, peeled and diced
4 cups vegetable or chicken stock
2 tbsp lemon juice
2 tbsp tomato paste
½ cup milk
Directions:
Directions:
In a large sauce pan, melt butter over medium heat. Add onion, garlic, ginger, curry powder, salt and pepper; cook, stirring, for 3 minutes or until softened.

Add squash and potato; stir until well coated. Pour in stock, lemon juice and tomato paste; bring to boil. Reduce heat, cover and simmer for about 20 minutes or until vegetables are very tender.

In batches, puree soup in blender or food processor. Strain through fine sieve, pressing any lumps through sieve. (Make ahead: Cover and refrigerate for 48 hours)

In clean saucepan, heat squash mixture with milk over medium heat until steaming hot but not boiling.

 

 

 

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