Friday, October 23, 2009

Butternut Soup

• 1 Butternut Squash (approx 8 cups cubed)
• 1 can (14 oz) chicken broth
• 2 tablespoons butter
• 1 small onion, chopped
• 2 cloves of garlic, minced
• 2 1/2 c Half and Half or whole milk
• 1/4-1/2 teaspoon curry powder
• Salt and pepper to taste
• Dash nutmeg
• Sour cream, garnish

Wash outside of squash; slice in half then into 1-inch wide strips, remove seeds and slice off rind; cut strips into 1-inch cubes. Place cubes in 3-qt saucepan, add chicken broth; bring to a boil, cover, reduce heat and simmer until tender (about 10-15 minutes).*
While squash is cooking sauté chopped onion and garlic in butter until tender and beginning to brown or caramelize. Add approximately 1/2 cup Half and Half and puree with handheld blender.
Using a potato masher, electric beater, or hand held blender mash squash; add onion and garlic, stir in Half and Half, season to taste with curry, salt and pepper, and nutmeg. Warm through. If desired, thin with additional milk to desired consistency. To serve, garnish with a dollop of fat-free sour cream on top. 
 Recipe serves 8
For a little sweeter flavor, stir in 2 tablespoons packed brown sugar.
I strained it through a food mill to make it smooth and free of lumps.

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