Butternut Squash Soup

Butternut Squash Soup (See recipe below.)

Ingredients:

2 lbs. butternut squash
2 Tbs. olive oil
2 Tbs. unsalted butter
1 cup onion, chopped
1 leek, cleaned and diced
3 garlic cloves, chopped
1 Tbs. curry powder
1 tsp. cumin
2 large Granny Smith apples
6 cups chicken broth

Preparation:

Cut the squash in half, scrape the seeds out, peel both halves with a peeler and cube. Cube small but uniformly so the squash will cook evenly. In a large pot, heat olive oil and butter, then add onion, leek and garlic and saute slowly until onion and leek are tender without changing color (five to eight minutes). Add curry and cumin. Stir in squash cubes, then apples.

After simmering for five to seven minutes, pour in the chicken broth. Return to a simmer, cover and cook for 35 to 40 minutes. Remove from heat and purée in small batches. Heat to desired temperature.

Guests
Jamie Gwen
Food Expert / Chef / "Goddess of Grub"
E-mail: jamie@chefjamie.com
Website: www.chefjamie.com
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•	Butternut Squash Soup
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