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.