Curried Butternut Squash Soup
3 c. chicken broth
1 lb. butternut squash, peeled and cubed
2 T. butter
1/2 c. onion, chopped
1 T. curry powder
1 t. rosemary, fresh, chopped
1 T. flour
1/2 c. half-and-half
salt and pepper
Boil chicken broth, and add squash to simmer until tender (about 15 minutes). Meanwhile, sauté onions in butter. Add spices and flour and warm thoroughly. Add to soup pot. Cook until thickened. Use hand blender to purée or blend small batches of soup in food processor (caution needed with hot soup). Return to pot and reheat. Add half-and -half and salt and pepper to taste. Freezes well for your favorite college student.
2 comments:
We're having an especially dank and rainy day here in the Big Woods. This soup fits the bill for lunch to warm us up! Thanks for the recipe and we'll be sure to report back on our new recipe lunch complete with grilled sandwiches.
It's fabulous...even if there's one who still hasn't warmed up to it yet. She's having a canned version of something...the three of us are enjoying it. Again! One of our favorites now.
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