Butternut Squash Soup

By Fresh2

From Deborah Scott at Island Prime on Harbor Island

Ingredients

• 1 large butternut squash
• 1 tbls garam masala (an Indian spice blend available at many grocery stores)
• 1 tbls brown sugar
• 1 stalk of celery, chopped
• 1/2 large onion, chopped
• 1 bay leaf, broken into several pieces to release oils
• 3 14-ounce cans chicken stock (use either homemade or Swanson's)
• 1 pint heavy cream
• Salt & pepper to taste

Details

Servings 6

Preparation

Step 1

Cut butternut squash in half lrengthwise. Sprinle with the garam masala and brown sugar. Roast in a 400-degree oven for 25 minutes or until soft enough to scoop out with a spoon. Set scooped-out squash aside.

In a pot, saute celery, yellow onion and bay leaf until tender but not brownbed. Add chicken stock and cream, salt and pepper to taste and bring to a boil. Once stock begins to boil, remove bay leaf pieces and add the cooked butternut squash. Reduce to a simmer and let it cook for 25 minutes. Last step: blend with a stick blender until yuou get a creamy consistency.