Intro: Cream of Curried Butternut Squash Soup
I took cooking class first quarter in school. We were trying to focus on seasonal foods and as a result many of our dishes were based around butternut squash. The original had too much curry for me so I reduced that a bit and also added the chestnuts which give it a nice rich sweeter taste but otherwise this is pretty much the same.
Step 1: Ingredients
1 medium butternut squash
1 tart apple
handful of chestnuts.
1 stalk of celery
1 teaspoon curry powder
6 tablespoons butter
1 quart of broth or water
1/4 cup cream or 1/2 cup whole milk
Step 2: Baking the Squash
Cut the squash in half, bake at 400 degrees until soft. After it has cooled, scrape off the skin.
Step 3: Chopping and Sauteing
Saute the onion in the butter until soft. Add the chopped carrot, apple and celery. Saute those as well until soft - 10 minutes or so.
Step 4: Add Everything Together
Add the squash, curry powder, broth, salt and pepper. Also peel a handful of chestnuts and put those in as well. Mix it up good and simmer for 30 minutes.
Step 5: Blend
Blend it with a soup blender until smooth and then add cream or milk.
Step 6: Serving Suggestions
A nice salad goes well with this.