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RECIPE 18

Butternut Squash Soup

⏱ 2.5 HRS 🍽 SERVES 5

Ingredients

  • 3 Tbsp butter
  • 1 large yellow onion, chopped
  • 1 butternut squash, halved lengthwise
  • 6 cups chicken bone broth
  • 1 Tbsp yellow curry powder
  • ¼ tsp ground cloves
  • 1 Tbsp raw honey
  • 1 cup heavy cream
  • 3 Tbsp dry white wine or vermouth
  • 1 Tbsp salt
  • Garnish: slivered almonds or pumpkin seeds, and minced chives

Directions

  1. Place the butternut squash on a roasting pan and bake at 375 degrees for an hour until fork tender. Remove the seeds and let cool. Scoop out the flesh and remove the squash skin. Set aside.
  2. In a Dutch oven, melt the butter over medium low heat. Add the onions and sauté until very soft but not browned. Add the squash and bone broth to the Dutch oven. Using a stick blender, puree the mixture until completely smooth.
  3. Add the curry, cloves, salt, and honey. Simmer for 15 minutes. Stir in cream and wine. Correct the seasoning with salt and pepper if needed.
  4. Serve with the garnish and a loaf of sourdough bread. Sautéed mushrooms also go great as an addition to the soup.