Butternut Squash Soup
INGREDIENTS:
3 tb Unsalted butter
3 c Yellow onions; chopped
3 c Baked butternut squash
6 c Rich chicken or vegetable
-stock
1 1/2 tb High quality curry powder;
-lightly toasted
1/4 ts Freshly grated nutmeg
1 tb Honey
1 c Heavy cream, light cream or
-milk
3 tb Dry sherry
Kosher salt and freshly
-ground white peppe
--Garnish--
Toasted pepitas (pumpkin
-seeds) OR
Slivered almonds
3 tb Unsalted butter
3 c Yellow onions; chopped
3 c Baked butternut squash
6 c Rich chicken or vegetable
-stock
1 1/2 tb High quality curry powder;
-lightly toasted
1/4 ts Freshly grated nutmeg
1 tb Honey
1 c Heavy cream, light cream or
-milk
3 tb Dry sherry
Kosher salt and freshly
-ground white peppe
--Garnish--
Toasted pepitas (pumpkin
-seeds) OR
Slivered almonds
In a large saute pan, melt the butter and saute the onions until very soft but not brown. In a food processor, in batches if necessary, puree the onions and baked squash. Transfer to a large saucepan and add the stock, curry powder, nutmeg and honey. Whisk to combine and bring to a simmer.
Simmer for 10 to 15 minutes, stirring occasionally. Stir in the cream and sherry and correct seasoning with salt and pepper. Serve in warm bowls garnished with pepitas or almonds.
Yield: 8 servings
Simmer for 10 to 15 minutes, stirring occasionally. Stir in the cream and sherry and correct seasoning with salt and pepper. Serve in warm bowls garnished with pepitas or almonds.
Yield: 8 servings