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Add a photoServings: 8
Ingredients
- 2 x 2 lb. butternut squash
- 2 x onions sliced
- 2 Tbsp. unsalted butter divided
- 1 x leeks (white part only) sliced and rinsed
- 4 c. defatted low-sodium chicken broth
- 1 Tbsp. sugar
- 1/2 tsp curry pwdr
- 1/8 tsp cumin
- Â Â Salt
- Â Â White pepper
- 1/4 c. whipping cream warm
Directions
- Cut squash in halves. Clean and roast at 450 degree till very tender, about 1 hour. Scoop out flesh with spoon and set aside.
- In a large soup pot, saute/fry onions in 1 Tbsp. of the butter over medium heat till tender. Add in leek and squash and cook 5 min. Add in chicken stock, sugar, curry pwdr, cumin, salt and white pepper to taste.
- Place soup mix in blender, a batch at a time, blending till smooth, and return to pot. Blend last batch with remaining Tbsp. butter and the cream. Return to remaining soup, stirring, and heat through. Adjust seasoning and thickness.
- NOTES : Roasted squash puree, chicken stock and cream flavored with curry and cumin.
- Could roast squash. use 2/3 in soup, and 1/3 in a rice-sage dish. I do not think the cream would be necessary: We do like a dollop of yogurt though...
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 277g | |
| Recipe makes 8 servings | |
| Calories 314 | |
| Calories from Fat 45 | 14% |
| Total Fat 5.15g | 6% |
| Saturated Fat 2.81g | 11% |
| Trans Fat 0.0g | |
| Cholesterol 13mg | 4% |
| Sodium 21mg | 1% |
| Potassium 1965mg | 56% |
| Total Carbs 46.54g | 12% |
| Dietary Fiber 13.5g | 45% |
| Sugars 16.75g | 11% |
| Protein 26.99g | 43% |
