Butternut Squash Soup
|2 tbs butter|
|1 medium onion, chopped|
|2 cloves garlic, chopped|
|1 tsp curry powder|
|1 butternut squash, about 1 and 1/2 lbs|
|2 cups water|
|2 cups chicken broth|
|1 cup milk|
|kosher salt and black pepper to taste|
|3 tbs fresh parsley leaves for garnish|
- Heat butter in a heavy sauce pan and add the chopped onion and garlic.
- Stir over low heat until the onion is soft but not browned.
- Stir in the curry powder.
- Split the squash lengthwise and remove the seeds and stringy fibers. Peel and cut into cubes.
- Put the squash in the sauce pan with the onion and garlic, and add the water.
- Bring to a boil, then lower the heat and simmer for about 5-8 minutes, or until the squash is soft and can be mashed easily.
- Cool slightly.
- Puree the soup, 2 cups at a time in a blender or food processor.
- Return the puree to the sauce pan and stir in the broth, milk, salt and pepper.
- Bring just to boiling point and serve.
- Garnish with parsley.