Categories: Soup-

Ingredients

• 2 tablespoons butter, at room temperature
• 1 medium onion, chopped
• 1 1/2 pounds butternut squash, peeled, seeded, and cut into 3/4-inch cubes
• 6 cups low-sodium chicken stock or broth
• 1-2 tsp curry powder
• salt and pepper to tast
• heavy cream

Directions

1. In an 8-quart stockpot, melt butter over medium-high heat. Add the onion and saute, stirring occasionally, until the onion is soft, 5-8 minutes.

2. Add the squash and the chicken stock. Bring the mixture to a boil. Reduce heat, cover and simmer for 20-30 min., or untilsquash is tender.

3. Puree in a blender, in batches, carefully venting the lid. Return to pot. Add salt and pepper to taste. Stir in curry powder. Simmer for 5 min.

4. Serve with a drizzle of heavy cream.

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