Hearty Butternut Squash Soup - with vegetables

November 6, 9:25 AMSeattle Garden & Kitchen ExaminerJerry & Kristy

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Butterneck Soup 

Ingredients:

• 1 large butternut squash  
• 6 cups (48 oz) stock (chicken or vegetable) – split into a 5 cups and 1 cup
• 1large onion, chopped
• 1large carrot, chopped
• 1large potato, cubed
• 1.5 Tab. Garlic (adjust to taste)
• ¾ tsp curry (adjust to taste)
• ground cayenne pepper to taste 
• ¾ cup half and half (or cream)
• Sour cream for topping

Instructions:

Turn oven to 400 degrees and add whole Butternut squash (it will need around an hour to get fork tender)

When Butternut squash has about 15 minutes to go, cut up potato, carrot and onion

Take out a large cooking pot out and add the 5 cups of stock, cut up vegetables and spices. Bring to boil and then cover and reduce heat, stirring occasionally.

Take squash out of oven, (cool a bit) cut in half lengthwise and remove seeds. Scoop out meat into food processor (or blender) followed by half and half and then soup stock with fork tender vegetables.

Puree and pour back into cooking pan. Add the reserved stock to your desired consistency and simmer covered, for 20 minutes, stirring occasionally.

Serve with a dollop of sour cream – bacon bits can be added on top as well if non-vegetarians are eating it.

Note: If you like a little more kick; top the sour cream with red pepper flakes. This soup freezes well.