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Curried Butternut Squash Soup

Cam Smith, Anerdeen Tap / G & O
Chicago, IL

Chef demonstration
Soups & Sides

Demonstrated at Green City Market 9/24/2016

Serves: 4-6 

  • 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 

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. 

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