Butternut Squash Curry Cream Soup

Name: Butternut Squash Curry Cream Soup Recipe
Prep time: 30 min
Cook time: 90 min
Total time: 120 min
Yield: 19
Ingredients: 3 mid-to-large sized Butternut Squash (makes about 12 cups when roasted and cubed); 2 tbsp Canola Oil; 1 large white Onion; 6 large or 12 small Carrots (makes about 4 cups when sliced); 2 medium Potatos; 2 cup chopped Cauliflower; 3 can Vegetable Broth (or Chicken Broth if you don't want to be vegetarian); 1 cup Heavy Whipping Cream; 2 cups 1% Milk; 4 tbsp Butter; 4 tbps Curry Powder or to taste

Minutes to Prepare: 30
Minutes to Cook: 90

Number of Servings: 19

Ingredients

3 mid-to-large sized Butternut Squash (makes about 12 cups when roasted and cubed)2 tbsp Canola Oil1 large white Onion6 large or 12 small Carrots (makes about 4 cups when sliced)2 medium Potatos2 cup chopped Cauliflower3 can Vegetable Broth (or Chicken Broth, if you don't want to be vegetarian)1 cup Heavy Whipping Cream2 cups 1% Milk4 tbsp Butter4 tbps Curry Powder, or to taste

Directions

First you'll need to roast the butternut squash. Slice the squash in halves (it helps to slice a small bit off the top and bottom first so you have flat surfaces to work with, then slice in half lengthwise). Scoop out all of the seeds and stringy bits into the garbage (or save the seeds if you want to try roasting them). Lay the squash cut surface up on a cookie pan and pierce the squash in several places with a fork. Place on a cookie sheet. Smother the top of the squash with the Canola Oil. Roast in a 400 degree oven for about 45 minutes. The squash meat should be very soft by the time you take it out.

The next step is peeling and cubing the squash. Online guides will tell you the squash skin will fall right off. Unless they've discovered some technique I don't know, they're lying to you. It is, however, MUCH easier to skin roasted than raw, and peels off easily (if a bit messily) with a paring knife; some bits do flake off on their own. Then cube and place in the soup pan. Follow with the carrots, onion, potato, and cauliflower, all cubed small, and 2 cans (save one) of the broth. Add additional water just until covered. Heat on medium until it begins to simmer, then simmer until all vegetables are soft and easily smooshed with a fork. If necessary, you can add a bit of water to keep the vegetables just covered. At the point where everything is soft, it should be very thick, with very little broth.

Now for adding the final ingredients: stir in the heavy whipping cream, milk, butter, curry powder, and the last can of broth. Simmer until everything is well combined. Serve warm, or let cool and freeze for a comforting and filling winter lunch.

Serving Size:�Makes about 19 1-cup servings

Servings Per Recipe: 19

Nutritional Info Amount Per Serving