Squash Soup Recipe

Ingredients
  • Soup
  • 1 3/4 pounds butternut squash
  • 1 onion, chopped (large)
  • 2 cloves garlic, minced
  • 2 tablespoons olive oil
  • 1 tablespoon all purpose flour
  • 1 teaspoon Salt
  • 1 teaspoon curry powder
  • 1/8 teaspoon cayenne pepper
  • 5 cups chicken broth
  • 1 bay leaf
  • CILANTRO CREAM TOPPING
  • 1/2 cup sour cream
  • 1/4 cup whipping cream
  • 1/4 cup minced fresh cilantro
Directions
Preheat oven to 400°. Cut squash in half lengthwise; discard seeds. Place squash cut side down in a greased or foil-lined baking pan. Bake uncovered for 40-50 minutes or until tender. When cool enough to handle, scoop out the pulp and set aside.

In a large saucepan, sauté onion and garlic in oil until tender. Add the flour, salt, curry powder, and cayenne until blended. Stir in broth. Add bay leaf. Bring to a boil and stir for 2 minutes or until thickened. Reduce heat and simmer uncovered for 20 minutes. Discard the bay leaf.

Using an immersion blender, blend squash in saucepan until smooth. Alternate process: Let cool, and blend in a blend in a food processor. Return to saucepan and heat through.

Combine the topping ingredients and place a dollop on each serving.

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