Butternut Squash Soup

Recipe Ingredients

3 tablespoons	45ml	Unsalted butter
3 cups	187g / 6.6oz	Chopped yellow onions
3 cups	594g / 20oz	Baked butternut squash
6 cups	1422ml	Rich chicken or vegetable stock
1 1/2 tablespoons	22ml	High quality curry powder - lightly toasted
1/4 teaspoon	1.3ml	Freshly-grated nutmeg
1 tablespoon	15ml	Honey
1 cup	237ml	Heavy cream, light cream or milk
3 tablespoons	45ml	Dry sherry
		Kosher salt - to taste
		Freshly ground white pepper - to taste
		Garnish
		Toasted Pepitas (pumpkin seeds) - or
		Slivered almonds

Recipe Instructions

In a large saute pan, melt the butter and saute the onions until very soft but not brown.

In a food processor, in batches if necessary, puree the onions and baked squash. Transfer to a large saucepan and add the stock, curry powder, nutmeg and honey. Whisk to combine and bring to a simmer. Simmer for 10 to 15 minutes, stirring occasionally. Stir in the cream and sherry and correct seasoning with salt and pepper. Serve in warm bowls garnished with pepitas or almonds.

This recipe yields ?? servings.

Source:
COOKING RIGHT with John Ash - From the TV FOOD NETWORK - (Show # CR-9665 broadcast 09-24-1996) - Downloaded from their Web-Site - http://www.foodtv.com

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