It’s soup season! Warm up on a cold, fall night with this tasty butternut squash soup. The curry will add just enough kick for some extra spice. Serve with crusty bread to sop up every last bite.
Recipe and photograph by Kimme Hargrove
3-4 pounds butternut squash, peeled and diced into 2” cubes
5 Tablespoons butter
2 onions, roughly chopped
2 teaspoons red curry paste
3 1/3 cup chicken broth
1 teaspoon salt and pepper each
1 cup milk
1 cup cream
Cilantro, chopped for garnish
Greek yogurt, sour cream or crème fraiche, for garnish
Sauté squash in butter for 10 minutes.
Add onions and curry paste, and sauté until onions are soft.
Add broth and salt and pepper. Reduce heat, simmer 30 minutes.
Puree soup in food processor until smooth. Return to a soup pot, add milk, and cook on low until hot.
Stir in cream.
Sprinkle with cilantro and yogurt for garnish. Serve hot.
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