Curried Squash Soup

Whenever Helen and I taste a soup we really like, we take it as a challenge to go home and duplicate it. This is one such challenge — conquered! We hope you enjoy the prize!

From Icebergs & Belugas, page 61

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Prep Time 20

Cook Time 30

Total Time 50

Course Soup

Servings 4 servings

Ingredients

6 cups peeled, chunked butternut squash (1.5 L)
¾ cup chopped onion (175 mL)
2 tbsp. chopped fresh cilantro (30 mL)
1 garlic clove, crushed
2 cups strong chicken stock (500 mL)
½ tsp. salt (2 mL)
1 tbsp. fresh lemon juice (15 mL)
½ tsp. cumin (2 mL)
½ tsp. curry powder (2 mL)
½ tsp. pepper (2 mL)
½ cup cream (125 mL)

Instructions

In a large saucepan, bring all of the ingredients, except the cream, to a boil. Simmer until the vegetables are very tender, about 30 minutes. Remove from heat and puree until smooth.
Add the cream and reheat, but do not boil. Taste and adjust seasonings.