1 tbsp. butter
1 cup chopped onions
1 tsp. curry powder
3 pounds butternut squash, peeled and cut into 1-1/2 in pieces (about 6 cups)
2 (14.5-oz.) cans chicken broth
2 cups water
3 tsp. grated ginger (Buy a fresh ginger root and grate it - it keeps great in the freezer!)
1/4 tsp fresh ground pepper
1/3 cup sour cream or plain yogurt
Peel and cut squash. Melt butter in a deep soup pan set to medium heat. Caramelize onions. Stir in curry powder toward the end; cook 1 minute, until fragrant. Stir in squash, broth, water, ginger, salt, and pepper. Increase heat to high, boil, then reduce heat and simmer 20 minutes, until squash is tender.
Remove and puree squash mixture in batches, transfer back to large pot. Or, if you have an immersion blender, just blend right in the pot. Simmer for 20 minutes, adding more liquid to thin the soup, if necessary.
When serving, ladle out, then put a dollop of sour cream or plain yogurt right in the middle and swirl, amazing taste and eye appeal!
If desired, top with crispy cooked bacon and freshly grated Parmesan. Serve with salad and crusty bread.
Printed from ComfortofCooking.blogspot.com