Butternut Squash Soup
Author: Adapted from What San Francisco Families Eat!
Recipe type: Soup
Chef's Notes If you prefer a heartier soup, reduce the stock used at the beginning of the recipe by 2 or 3 cups, reserving some stock to adjust the thickness at the very end.
- 1 large butternut squash (about 4 pounds)
- 4 quarts vegetarian bouillon or stock
- 2 medium yellow onions, peeled and sliced
- 2 tablespoons butter
- 3 pears (must be ripe and flavorful), peeled and sliced
- 1 apple, peeled and sliced
- 3 tablespoons curry powder
- Salt and pepper, to taste
- Crème Fraîche (you could also use yoghurt)
- Chives, chopped (optional)
- Peel the squash, remove seeds and chop into chunks. In a pot large enough to hold all of the ingredients, cook the squash in the bouillon or stock over medium heat.
- Meanwhile, sauté the onions in butter until translucent. Add the pear and apple slices and sauté until soft (about 5 minutes); add curry powder. Combine the onion mixture into the squash and simmer for approximately 30 minutes. When squash is tender, add salt and pepper to taste.
- Working in batches, purée the soup in a blender. Add more stock or water if necessary to reach a thick creamy soup consistency. Divide soup among bowls and serve hot, topping with Crème Fraîche (or yoghurt) and chives, if using.