Butternut Squash Soup

* Exported from MasterCook II *

Butternut Squash Soup

Recipe By : COOKING RIGHT SHOW#CR9665
Serving Size : 8 Preparation Time :0:00
Categories : New Text Import Cooking Right Show

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 Tablespoons unsalted butter
3 Cups yellow onions -- chopped
3 Cups baked butternut squash
6 Cups rich chicken or vegetable stock
1 1/2 Tablespoons high quality curry powder -- lightly toasted
1/4 Teaspoon freshly grated nutmeg
1 Tablespoon honey
1 Cup heavy cream, light cream or milk
3 tbsp dry sherry
Kosher salt and freshly ground white peppe
--Garnish--
Toasted pepitas (pumpkin seeds) <<OR>>
slivered almonds

=20
In a large saute pan, melt the butter and saute the onions until very soft
but not brown. In a food processor, in batches if necessary, puree the
onions and baked squash. Transfer to a large saucepan and add the stock,
curry powder, nutmeg and honey. Whisk to combine and bring to a simmer.

Simmer for 10 to 15 minutes, stirring occasionally. Stir in the cream and
sherry and correct seasoning with salt and pepper. Serve in warm bowls
garnished with pepitas or almonds.

Yield: 8 servings

Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved

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