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Prep Time: 0 Minutes Cook Time: 70 Minutes |
Ready In: 70 Minutes Servings: 8 |
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This is my version of Wolfgang Puck's creamy, slightly spicy delicious butternut squash soup. It's perfect with toasted french bread on a cold winter evening. Ingredients:
1/2 cut chopped white onions |
1 tbsp butter |
1 tbsp curry powder |
1 tsp frresh ground pepper |
1/2 lb carrots, peeled and diced |
2 qts vegetable or chicken stock or broth |
1 large butternut squash, peeled and diced |
1 pint light or heavy cream (you make the call, it's good either way) |
1 lb idaho potatoes, peeled and diced |
Directions:
1. In a laarge pot, sweat the onions, carrots, and squash in the butter.
2. Saute well but do not brown.
3. Add the stock and potatoes.
4. Cook until all the vegetables are tender, about an hour.
5. Add the cream and curry powder.
6. Simmer approx. 5 minutes
7. Puree until smooth in small batches.
8. Strain if desired.(personally, I like the texture just fine without)
9. Season to taste with salt and pepper
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