Wednesday, March 4, 2009

Butternut Squash Soup

2 1/2  pounds butternut squash
2 TBS butter
2 carrots sliced
1 onion chopped
1 stalk celery chopped
2 potatoes peeled & cubed
5-6 cups chicken stock
1 1/2 tsp curry powder (normally I use 3)
pinch of nutmeg 
pinch of ginger
sour cream for garnish

Cube squash and set aside. Melt the butter in a large soup pot. Add carrots, onions, celery and saute till soft. Stir the squash and potatoes into the veggies. Add stock and bring to a boil. Reduce the heat and simmer partially covered for 40 minutes. Add curry, nutmeg, and ginger. Puree in batches and return to the sauce pan. Add more stock if needed. Salt and pepper to taste.  Serve hot with a dollop of sour cream.

Frozen version: Thaw and place in a sauce pan on stove top. Stir to recombine and possibly add more chicken stock if too thick, depends on how you like it. It is better a tad thick. 

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