Bistro Garden Butternut Squash Soup
Author: Kitchens
  • 2 small butternut squash (about 4 pounds)
  • 2 Tablespoons butter
  • 1 leek, white part only; sliced
  • 4 Cups chicken stock
  • 1 Tablespoon sugar
  • 1/2 teaspoon curry powder
  • 1/8 teaspoon ground cumin
  • salt, to taste
  • freshly-ground white pepper, to taste
  • 1/4 Cup hot whipping cream
  1. Cut squash in halves. Clean and roast at 450 degrees until very tender, about 1 hour. Scoop out flesh with spoon and set aside.
  2. In large soup pot, saute onions in 1 tablespoon butter over medium heat until tender. Add leek and squash and cook 5 minutes. Add chicken stock, sugar, curry powder, cumin, salt and white pepper to taste.
  3. Place soup mixture in blender, a batch at a time, blending until smooth, and return to pot. Blend last batch with 1 tablespoon butter and cream. Return to remaining soup, stirring, and heat through. Adjust seasoning and thickness.
Calories: 194 Fat: 7 g Fiber: 2.48 g Protein: 6 g Cholesterol: 19 mg
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