Curried Butternut Squash Soup
Hammersley's recipe
Ingredients
- 4 Tbs canola oil
- 4 cups butternut squash 2" chunks
- 3 onions chopped
- 1 tsp. chili powder
- 4 Tbs curry powder
- 4 pears peeled, cored and chopped
- 4 Tbs Soy sauce
- 4 Tbs White wine
- 2 Tbs Sherry vinegar
- 2-1/2 quart chicken stock
- 1 cup heavy cream
Instructions
- In a large soup pot, heat the oil and then add the butternut squash chunks and the chipped onion. Cook over medium-high heat for 8 minutes while stirring with a wooden spoon. Add the chili powder, curry powder and chopped pears and continue to cook while stirring for 10 more minutes.
- Add the soy sauce, white wine, sherry vinegar and chicken stock to the soup pot. Season with salt and pepper to taste. Bring to a boil and then lower heat to a moderate simmer. Cook for about 25 minutes until the vegetables are very tender.
- Allow the soup to cool slightly and then puree in a blender or food processor until smooth.
- Reheat the soup over medium heat. Add heavy cream and correct the seasoning as needed with salt and pepper
- Serve in a large soup bowl with crusty bread.