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!