Chef Amy's Butternut Squash Soup
3 tbsp. unsalted butter
2 tbsp. olive oil
1 large butternut squash (3 - 3 1/2 lbs.), peeled, seeded and diced
1 large yellow onion, finely chopped
4 cloves garlic, finely chopped
1 tsp. chili powder
1 tsp. mild curry powder
1/2 tsp. paprika
1/4 tsp. turmeric
1 qt. chicken stock or broth
1/2 cup heavy cream
In large pot, melt butter and oil over medium heat; add next seven ingredients, through turmeric. Cook until squash is slightly soft (about 15 min.), stirring occasionally; add stock. Bring to a boil; reduce heat and simmer until squash is soft. Add cream; blend in blender. Season with salt and pepper, to taste.
Good to Know: Ready-to-use peeled, seeded, diced squash is available in the Produce Department.