Park Slope Recipe by Tiny New York Kitchen: Victoria's Butternut Squash Soup

Butternut Squash Soup

This soup is the perfect fall soup. Enough said!

INGREDIENTS:

• 1 Cup Chopped Onions
• 3 Tablespoons Olive Oil
• 1 Tablespoon Curry Powder
• 4 Cups Low Sodium Chicken Broth or Vegetable Broth
• 2 Pounds Peeled, Seeded & Cubed Butternut Squash
• 1 Teaspoon Kosher Salt
• 1 Cup Half & Half

DIRECTIONS:

In a large size stockpot over a medium high heat, sauté the chopped onions in the olive oil for 2 minutes or just until they are soft. Stir in the curry powder and cook for 1 minute. Add the chicken broth (or vegetable broth), butternut squash and the kosher salt.

Bring to a boil and then reduce the heat. Simmer for 20 minutes. Ladle in the squash and the liquid into either a food processor or a blender. Pulse until the mixture is a nice puree. 

Return the pureed squash mixture to the stockpot and cook over a medium heat for 5 minutes. Add the Half & Half and cook for another 5 minutes. Serve warm. Serves 8 people.