CURRIED BUTTERNUT SQUASH SOUP
This excellent soup is perfect for fall and winter! Wonderful recipe for Thanksgiving too! If you use a can of Butternut squash puree instead of fresh squash, use 3 cups of Chicken stock. Enjoy this spicy soup with a dry Rose wine from Cotes-du-Rhone!
Serving 6-8
Preparation: 30 min; cooking time: 45 min.
2 yellow onions, peeled and chopped
4 garlic cloves, minced
2 lbs Butternut squash, peeled, seeded, and cut into chunks
5 carrots, peeled and chopped
5 celery ribs, peeled and chopped
1 golden apple, peeled, cored and diced
1 tbsp olive oil
1 bay leaf
1 tsp fresh thyme
4 cups chicken stock
1 tsp curry powder
Salt and pepper
Bacon pieces for garnish
Fresh cilantro for garnish
Heat the olive oil in a large stockpot over medium heat. Add the onions and garlic and cook, stirring, about 4 minutes. Add the carrots, celery, Butternut squash, apple, bay leaf, thyme and curry. Cook 10 minutes, stirring often.
Raise the heat to medium-high, and pour the chicken stock. Season the preparation with salt and pepper. Cover, and bring to a boil. Lower the heat and simmer 30 minutes, stirring every 5 minutes.
Remove the bay leaf. Puree the soup with an immersion blender until smooth.
Ladle the soup into bowls and garnish with bacon pieces and fresh cilantro.
Bon Appétit!