Curried Butternut Squash Soup
Cam Smith, Anerdeen Tap / G & O
Chicago, IL
Chef demonstration
Soups & Sides
Autumn
Demonstrated at Green City Market 9/24/2016
Serves: 4-6
Ingredients
- 1 butternut squash (1-2 lbs)
- 2 carrots
- 2 Granny Smith apples
- 1 Russet potato
- 1 celery stalk
- 1 yellow onion
- 2 garlic cloves
- 1/4lbs unsalted butter
- 1.5 tablespoon curry powder
- 1 tbsp cinnamon
- 2 tbsp Kosher salt
- 2 tbsp ground black pepper
- 1/4 tsp cayenne pepper
- 1/4 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/4 cup white wine
- 2 cups vegetable stock
- 2 cups heavy cream
Instructions
Peel, core, de-seed and dice all vegetables (medium sized dice); set aside.
Dice butter, add to a medium sized stock pot and melt. Add in all diced vegetables and spices. Saute over medium/high heat until vegetables are tender.
Add white whine and reduce for 4-5 minutes.
Add stock and let simmer 20-25 minutes.
Whisk in heavy cream and simmer for an additional 2-3 minutes
Remove from heat and add to a blender, blend all ingredients until smooth. Alternatively, blend using an immersion blender.
