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Butternut Squash Soup Recipe

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This recipe for Butternut Squash Soup is from The Bellamonikowski Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 2-pound butternut squash, halved lengthwise, seeded
2 teaspoons olive oil
2 tablespoons (1/4 stick) butter
1 cup chopped onion
1 cup chopped carrots
1/2 cup chopped peeled apple
2 teaspoons Thai red curry powder
2 14-ounce cans low-salt chicken broth
2 bay leaves
1/4 cup whipping cream
2 tablespoons honey
Toppings
6 tablespoons sour cream, stirred to loosen
Chopped fresh cilantro
Directions:
Directions:
Preheat oven to 375ºF.
Place cut halves face down in a Pyrex dish in a 1/4 inch of water and roast about an hour.. Cool slightly. Scoop squash out into large bowl.
Measure 3 cups squash (reserve any remaining squash for another use).
Melt butter in large pot over medium-high heat. Add onion, carrots, and apple; sauté 5 minutes. Add curry powder; stir 2 minutes. Add chicken broth, bay leaves, and 3 cups squash. Bring to boil; reduce heat to medium-low and simmer uncovered 1 hour. Discard bay leaves. Working in batches, puree soup in blender until smooth. Return to same pot. Stir in cream and honey. Season with salt and pepper. Rewarm over medium-high heat.
Divide soup among bowls. Drizzle with sour cream; sprinkle with cilantro.
Number Of Servings:
Number Of Servings:
6

 

 

 

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