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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 6 |
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From the 1980 edition of The Philadelphia Orchestra Cook Book. This soup may be prepared ahead and reheated slowly just before serving. May also be served cold. Ingredients:
4 cups chicken broth (cube is fine) |
3 cups butternut squash (about 2 squash, peeled, seeded and cut up) |
3 onions, peeled and cut in quarters |
5 whole cloves |
1 cup heavy cream |
1 teaspoon curry powder |
salt and pepper, to taste |
1 tablespoon parsley, chopped |
Directions:
1. In a large soup pot, bring chicken broth to a boil.
2. Add squash, onions and cloves.
3. Lower heat to medium and cook until veggies are just soft, about 15-20 minutes.
4. Remove from heat. Add cream and curry powder.
5. Puree in blender 2-3 minutes (in batches if necessary).
6. Season with salt and pepper.
7. Serve in soup bowls sprinkled with chopped parsley.
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