Butternut Squash Soup (WPC)

By ArmySister

Ingredients

• 1 Cup white nions, minced
• 5 lbs butternut squash, diced
• 2 Oz whole butter
• 1 Qt heavy cream
• 1 Tbsp curry powder
• 1 tsp fresh lemon juice
• 1 Tsp fresh ground white pepper
• 1/4 Cup light brown sugar
• 1 lb carrots, diced
• 2 lbs Idaho potatoes, peeled and diced
• 1 gallon vegetable stock

Preparation

Step 1

In a large pot, sweat the onions, carrots, and squash in the butter. Sauté well, but do not brown. Add the vegetable stock and potatoes. Cook until all the vegetables are tender. Add the cream and curry powder. Simmer for approximately 5 minutes. With a hand blender, puree until smooth. Strain through a chinois (or other fine strainer). Season to taste with the salt and pepper. Adjust the sweetness and acidity with sugar and lemon juice.