Curried Squash Soup

Name: Curried Squash Soup
Ingredients: 1 butternut squash (about 1-3/4 pounds); 1 large onion, chopped; 2 garlic cloves, minced; 2 tablespoons canola oil; 1 tablespoon all-purpose flour; 1 teaspoon salt; 1 teaspoon curry powder; 1/8 teaspoon cayenne pepper; 5 cups chicken broth; 1 bay leaf; 1/2 cup sour cream; 1/4 cup heavy whipping cream; 1/4 cup minced fresh cilantro

13 ingredients

3 steps

Ingredients

1 butternut squash (about 1-3/4 pounds)
1 large onion, chopped
2 garlic cloves, minced
2 tablespoons canola oil
1 tablespoon all-purpose flour
1 teaspoon salt
1 teaspoon curry powder
1/8 teaspoon cayenne pepper
5 cups chicken broth
1 bay leaf
1/2 cup sour cream
1/4 cup heavy whipping cream
1/4 cup minced fresh cilantro

Directions

1

Cut squash in half lengthwise; discard seeds. Place squash cut side down in a greased or foil-lined baking pan. Bake, uncovered, at 400° for 40-50 minutes or until tender. When cool enough to handle, scoop out pulp; set aside.
2

In a large saucepan, saute onion and garlic in oil until tender. Add the flour, salt, curry powder and cayenne until blended. Stir in broth. Add bay leaf. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; simmer, uncovered, for 20 minutes. Discard bay leaf. Cool to room temperature.
3

In a blender, combine half of the broth mixture and squash; cover and process until smooth. Repeat with remaining broth mixture and squash. Return to the saucepan; heat through. Combine the topping ingredients; place a dollop on each serving.