Bistro Garden Butternut Squash Soup

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READY IN:
1hr 45mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. Cut squash in halves.
  2. Clean and roast at 450 degrees until very tender, about 1 hour.
  3. Scoop out flesh with spoon and set aside.
  4. In large soup pot, saute onions in 1 tablespoon butter over medium heat until tender.
  5. Add leek and squash and cook 5 minutes.
  6. Add chicken stock, sugar, curry powder, cumin, salt and white pepper to taste.
  7. Place soup mixture in blender, a batch at a time, blending until smooth, and return to pot.
  8. Blend last batch with 1 tablespoon butter and cream.
  9. Return to remaining soup, stirring, and heat through.
  10. Adjust seasoning and thickness.

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