Curried butternut squash soup

A perfect soup for a chilly fall or winter day. Using half stock and half water gives the soup a nice flavor without it tasting like chicken soup. You could use all water for a vegetarian version.

1 medium (about 2 pounds) butternut squash, peeled and seeded and cut into appx. 1 inch pieces.
1/4 c Madeira or dry sherry
2 cloves garlic,  minced
1 medium onion, chopped
2 TB butter
1 TB curry powder
1 tsp  ground cumin
1/8 to 1/4 tsp cayenne pepper (optional)
2 c chicken stock
2 c water
1/2 c heavy cream

In a large saucepan, sauté onions and garlic in butter until softened but not browned, about 3 minutes. Add squash, curry powder, cumin, cayenne and cook another 3-5 minutes. Add Madiera and stir for about a minute. Add stock and water and simmer until squash is quite soft, about 10-15 minutes. Puree in a blender and return to pan. Add cream, S&P to taste. reheat as needed and serve.

Explore posts in the same categories: Soups, Vegetarian

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