Squash Soup | Cook Like A Chef

Ingredients:

• 3 lb. butternut or acorn squash
• 3 tbsp olive oil
• 2 tbsp unsalted butter
• 1 large onion, diced
• 3 garlic cloves, diced
• 2 carrots, peeled and diced
• 1 tbsp curry powder
• 6 cups chicken broth
• salt and fresh cracked pepper
• 1 cup  35% cream
• chives for garnish, coarsely chopped

Method:

Preheat your oven to 350F

Slice the squash in half. Pour the olive oil into your hands and rub the cut faces of the squash. Place the squash cut side down on a baking sheet and roast in the middle of the oven for about 40 minutes or until cooked through

Melt the butter in a soup pot over a medium high heat and add the onion and carrots. Sautee for 4 minutes. Reduce the heat to medium and add the garlic and curry powder. Sautee for 2 minutes longer. The butter will act upon the curry powder and garlic. Combined with the onion, it will fill your kitchen with an incredible aroma that will set everybody a salivating

Using a big spoon, scoop the squash out of its skin and into the soup pot. Chuck the skin. Pour in the chicken stock and water and stir to mix well. Turn the heat up to medium high and bring to a gentle boil. Cover the pot and simmer for 20 minutes so that all the flavours blend nicely

Remove the soup pot from the heat and puree, either in a blender or using a hand mixer. At this point you can let the soup sit till it’s serving time. When ready to eat, pour in the cream, mix well and reheat over a low heat, stirring occasionally…do not let the soup boil!

Divide the soup amongst the serving bowls and sprinkle with chives. Serve immediately