Print This Recipe Written by Chacha on Nov 25th, 2015 in Appetizer, Butternut Squash, Chicken stock, Cloves, Cream, Curry, Onions, Soups, Thanksgiving | No Comments

This delicious soup blends chicken stock, butternut squash, onions, garlic, cloves, curry and cream for a perfect first course at your Thanksgiving table

Ingredients

  • 2 medium butternut squash, peeled, seeded and cut up (see Cook’s note below)
  • 1 tablespoons extra-virgin olive oil
  • 1 tablespoon butter
  • 3 medium onions, finely chopped
  • 3 garlic cloves, smashed, peeled, and finely chopped
  • 4 cups good-quality chicken broth (preferably homemade)
  • 5 whole cloves
  • ½ pint cream
  • 2 teaspoon good-quality curry powder
  • Kosher salt
  • Freshly ground black pepper
  • Chopped Italian flat-leaf parsley or fried Sage leaves or Lime cream (recipes follow), for garnish

Special Equipment

  • A 4 1/2-quart pan
  • A blender

Directions

Heat butter and oil in a 4 1/2-quart pan. Add onion. Season with salt and pepper and sauté until soft, about 10 minutes. Add garlic and cook until fragrant, about 1 minute. Add the chicken broth, squash and cloves. Bring to a boil over high heat. Reduce heat and simmer until squash is tender, about  20 to 30 minutes.

Remove from heat and let cool down for a few minutes before blending it so the heat doesn’t get trapped and cause too much pressure in the blender.

Working in batches, transfer half of soup to a blender. Purée soup for about 2 minutes, then stir in half of the curry powder and cream. Repeat with remaining soup.

Chill the soup thoroughly (preferably overnight).

Serve soup sprinkled with chopped parsley or fried Sage leaves or lime cream.

For the fried sage leaves:

In a medium skillet, heat olive oil over medium-high heat. Add as many sage leaves as will comfortably fit in one layer, fry for 10 seconds, and then remove with a slotted spoon to paper towels to drain. Repeat with remaining sage leaves, season it with salt.

Before serving soup, top with freshly ground pepper and the fried sage leaves.

For the Lime Cream:

In a small bowl, whisk ½ cup sour cream with the zest and juice of a lime until combine. Serve over the curried Butternut Squash Soup.

Cook’s Note: The outside of a butternut squash is quite hard. Cutting and peeling this tough fruit is no easy feat; you will need steady hands, a very sharp knife, a cutting board, and a vegetable peeler. With a decently sharpened knife, it will cut with ease. Using a cutting board prevents the squash from slipping while cutting and avoid damaging your countertop.

On a cutting board, cut about 1/2 inch off of each end of the squash. Discard these trimmings. Next, using a vegetable peeler, peel the skin off of the squash moving the peeler from the top of the squash (the narrowest part) to the bottom (the round, bulbous part). As you remove the skin, a beautiful orange flesh will be revealed. Once you have removed all of the skin, slice the squash in half vertically, and use a spoon to scoop out the seeds and pulp. Place each half of the squash cut-side (flat side) down on the cutting board for stability. Cut each half lengthwise into long slices. Cube the squash by cutting each slice horizontally.

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