Bistro Garden Butternut Squash Soup

Total Time: 1 hr 45 mins Preparation Time: 30 mins Cook Time: 1 hr 15 mins

Ingredients

• Servings: 8
• 2 small butternut squash
• 2 tablespoons butter
• 1 leek, part only,sliced
• 4 cups chicken stock
• 1 tablespoon sugar
• 1/2 teaspoon curry powder
• 1/8 teaspoon ground cumin
• salt
• freshly-ground pepper
• 1/4 cup hot whipping cream

Recipe

• 1 cut squash in halves.
• 2 clean and roast at 450 degrees until very tender, about 1 hour.
• 3 scoop out flesh with spoon and set aside.
• 4 in large soup pot, saute onions in 1 tablespoon butter over medium heat until tender.
• 5 add leek and squash and cook 5 minutes.
• 6 add chicken stock, sugar, curry powder, cumin, salt and pepper to taste.
• 7 place soup mixture in blender, a batch at a time, blending until smooth, and return to pot.
• 8 blend last batch with 1 tablespoon butter and cream.
• 9 return to remaining soup, stirring, and heat through.
• 10 adjust seasoning and thickness.