vintners inn
recipe

BUTTERNUT SQUASH SOUP

Serves: 8

Ingredients
3 tbsp. unsalted butter
3 cups yellow onions, chopped
3 cups baked butternut squash
6 cups rich chicken or vegetable stock
1 1/2 tbsp. high-quality curry powder, lightly toasted
1/4 tsp. freshly grated nutmeg
1 tbsp. honey
1 cup heavy cream, light cream, or milk
3 tbsp. dry sherry
Kosher salt and freshly ground white pepper
Garnish with toasted pepitas (pumpkin seeds) or slivered almonds

Instructions
In a large sauté pan, melt the butter and sauté the onions until very soft but not brown. In a food processor, in batches if necessary, purée 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 10–15 minutes, stirring occasionally. Stir in the cream and sherry and correct the seasoning with salt and pepper.

Serve in warm bowls garnished with pepitas or almonds.

© 2002 John Ash & Co. Not for reproduction without permission.