Ingredients

The following ingredients have 6 Servings
  • 1 Tablespoon butter
  • 1 cup chopped onions
  • 1 teaspoon curry powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cayenne pepper
  • 3 pounds butternut squash, peeled and cut into 1-1/2 in pieces (about 6 cups)
  • 2 14.5-oz. cans chicken broth
  • 2 cups water
  • 3 teaspoons freshly grated ginger
  • 1 teaspoon kosher salt
  • 1/4 tsp fresh ground pepper
  • 1/3 cup half-and-half or heavy cream
  • Crispy cooked bacon, crumbled
  • Chopped scallions
  • Grated Parmesan cheese
  • Sour cream or plain yogurt

Instruction

  • Melt butter in a deep soup pot set to medium heat. Add onions and cook until caramelized, 7-8 minutes. Stir in curry powder, cinnamon, nutmeg and cayenne pepper toward the end; cook 1 minute, until fragrant. Stir in squash, broth, water, ginger, salt, and pepper. Increase heat to high, boil, then reduce heat and simmer 20 minutes, until squash is tender.
  • Remove and puree squash mixture in batches (or blend in the pot with an immersion blender); transfer back to pot. Simmer for 20 minutes, adding more liquid to thin the soup if necessary. Just before serving, stir in half-and-half or cream.
  • If desired, top with crispy cooked bacon, scallions, Parmesan, and/or sour cream. Serve with salad and warm crusty bread.
  • Enjoy!