Make it easy: give up autumn and fragrant Curry butternut squash soup - Reno Gazette Journal

Butternut squash soup is an essential. Jennifer Bushman hers enlivened with citrus fruit and curry powder.

In case of emergency the soup with canned pumpkin or squash Pur?e, can be made, although the aroma Won?t be so good. Soup ahead holds for two days in the refrigerator.

2 Butternut squash, 5 to 6 pounds total
unsalted butter 1 / 4 cup (4 tablespoons)
1 large yellow onion, finely chopped
6 Cups chicken OR vegetable broth
1 Bay leaf
1 1/2 Cups light cream
2 Tablespoons of grated orange zest
2 Tablespoons freshly squeezed orange juice
1 Tablespoon fresh lemon juice
1 Teaspoon curry powder
Sea salt and white pepper
2 Tablespoons finely chopped fresh chives

Heat 4 minutes each butternut pumpkin on high in microwave. Carefully cut each half and bucket made of strings, and seeds. Remove hard shell robust blade, of each. Roughly you chop meat are the approximately 8 cups.

Melt butter in large saucepan over medium heat. Add onion and Saut? to start to golden, turn 4 to 5 minutes. Add stock, chopped butternut squash, and bay leaf. Reduce cooking, heat blankets and simmer until tender, take 15 to 30 minutes. Discard bay leaf.

In small batches, Pur?e soup in food mill, food processor equipped with metal blade or in Blender. Return Pur?e in pot and add cream, orange zest, orange and lemon juice and Curry. Stir over low heat until mixed.

Season to taste with salt and white pepper. Pour into heated Terrine or individual bowls and garnish with chives.

8 Is used.

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