Better Butternut Soup

By Joelene

Ingredients

• 2 Tbs butter
• 2 shallots or 1 small onion, chopped
• 1 1/2 butternut squash, peeled and cut into 1-2 inch chunks
• salt
• freshly ground pepper
• 6 cups water
• 1/2 cup cream, half & half or milk
• 1 Tbs curry powder
• 2 Tbs chopped fresh cilantro

Preparation

Step 1

Place butter in large, deep pot over med-hi heat. When melted add shallots and squash, sprinkle with salt and pep and cook until veggies start to soften, 5-8 mins.

Add water and bring to boil. Then, lower the heat so the soup bubbles gently and stir occasionally, until slightly thickened and squash is fully tender, about 10-15 mins longer.

Using an immersion blender, puree soup in pan or let cool slightly and use blender to process until smooth. Return soup to pot and add cream and curry, taste and adjust seasoning. Serve garnished with cilantro.