Ingredients for - Curried Butternut Squash Soup
How to cook deliciously - Curried Butternut Squash Soup
1. Stage
Preheat your oven to 400°F. Slice the butternut squash in half lengthwise, and discard the seeds. Place the squash halves cut side down on a greased or foil-lined baking sheet, then bake it, uncovered, until tender, 40 to 50 minutes. When it's cool enough to handle, scoop out the pulp and set it aside.
2. Stage
In a large saucepan, saute the onion and garlic in oil over medium heat until tender, two to three minutes. Stir in the flour, salt, curry powder and cayenne pepper until everything is well combined. Gradually stir in the broth, and add the bay leaf, bringing the mixture to a boil. Continue to cook and stir the soup until it has thickened, about two minutes. Reduce the heat and simmer, uncovered, for 20 minutes. Remove the bay leaf, and let the soup cool down to room temperature.
3. Stage
In a blender, add half the broth mixture and half the roasted butternut squash, and process until smooth. Repeat with the remaining broth and squash. After blending, transfer the soup back to the saucepan and heat it through. Editor's Tip: Blending in batches ensures the soup has a uniformly smooth texture.
4. Stage
Mix the sour cream, whipping cream and minced cilantro until smooth, then top each bowl with a spoonful. Sprinkle more cilantro over the top, if desired.
