Bistro Garden Butternut Squash Soup

  • Prep Time: 30 mins
  • Total Time: 1 hrs 45 mins
  • Servings: 8
  • Ingredients

  • 2smallbutternut squash
  • 2tablespoonsbutter
  • 1leek, white part only,sliced
  • 4cupschicken stock
  • 1tablespoonsugar
  • 1/2 teaspooncurry powder
  • 1/8 teaspoonground cumin
  • salt
  • freshly-ground white pepper
  • 1/4 cuphot whipping cream
  • Directions

  • Cut squash in halves.
  • Clean and roast at 450 degrees until very tender, about 1 hour.
  • Scoop out flesh with spoon and set aside.
  • 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.
  • 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.
  • Reviews

  • “I had a butternut squash soup recipe that I loved- but after trying this recipe, my wife and I have put this one on the top of the list!!I bought the ingredients before looking for the recipe, luckily I had all of the extra ingredients on hand.I normally use dill and I did not add it (except for the garnish) and the taste was wonderful!Something about the curry/cumin combination really did it for us!Great soup- it is on our ‘make again’ list.”

  • “Delicious soup! Slight variation since the Butternut squash I had was precut I didn’t roast the squash.”

  • “Wonderfully flavored! After trying several butternut squash soup recipes, this was by far our favorite. The curry gives it a distinctive taste that makes it stand apart from other similar soups. However, I did omit the sugar and doubled the curry. Did I mention it was easy to make? My emulsion blender saved a lot of work!”

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