This soup just tastes like fall. It’s a hit on chilly evenings, whether it’s Halloween or a regular night at home. The flavors will be deeper if you use fresh roasted squash and pumpkin, but you can simply use cubed or even substitute canned if you are in a pinch. Sprinkle a few toasted pumpkin seeds or pine nuts on the top of each individual bowl just before serving.
Cooking With Friends Kitchen
2 butternut squash (7 cups cubed)
1 medium pumpkin (or 1 15 ounce can)
1 tablespoon olive oil
2 medium onions, chopped
4 cloves garlic, minced
6 cups chicken stock
2 cups 2 percent milk
1 tablespoon salt
1 tablespoon curry powder
2 teaspoons sugar
3 tablespoons ginger, finely grated
In a large stock pot, heat olive oil for one minute, and sautee onion and garlic for about 3-5 minutes. Add squash and chicken stock and bring to boil. Cook until squash is tender for about 20 minutes. Reduce heat, add pumpkin puree, milk, salt, curry powder, sugar and ginger. Simmer for 15-20 minutes, taking care not to boil milk. If you plan to freeze this soup, omit the milk and add it when you reheat the rest of the soup.
Makes 8 Servings