Ingredients
1 Medium Butternut Squash
2 tbsp olive oil
1 small onion, roughly chopped
1-2 tbsp Hot Madras Curry Powder
1 tsp sea salt
5-6 Cups of Chicken Broth
3/4 cup of half and half
zest of 1 lime
Freshly cracked pepper
EVOO olive oil for drizzling
Shredded Gouda Cheese
Instructions
- Roast the butternut squash in the oven at 400 F for 45-55 minutes. Let it cool for 10 minutes, and scoop out the flesh with a spoon.
- Heat the olive oil in a heavy pot. Add the chopped onions and cook until softened, 2-3 minutes.
- Once the onions have softened (around 2-3 minutes), add the butternut squash. Sautee with the onions for a minute or two, stirring often. Add the curry powder and salt.
- Add the chicken stock. Since the size of the butternut squash varies, add enough chicken stock to cover an inch over the butternut squash. Cook for around 5 minutes.
- Let it cook for 5 minutes and liquefy in the blender or hand blender. If you have a low-powered blender, I recommend doing this in batches.
- Return to the pot, add the half-and-half, and cook for 5 minutes on low heat. Add the lime juice and check if it has enough curry powder for your taste. If not, add more in 1/2-teaspoon increments until you get the desired taste.
- Garnish with a drizzle of olive oil, a sprinkle of freshly cracked pepper, and grated cheese.
- Prep Time: 5
- Cook Time: 1 Hour
- Category: Soups
