Curried Squash Soup

Ingredients

• •4 tablespoons butter
• •6 cups butternut squash
• •1 cup carrots
• •4 cups chicken stock
• •curry powder
• •½ cup white wine
• •2 teaspoons thyme leaves
• •1 garlic croutons
• •1 cup heavy cream
• •1 medium onion
• •1 cup parsnips
• •salt and pepper
• •1 cup celery

Method

Adapted from foodista.com

1. 1Melt butter in a saucepan over low heat.
2. 2Add onion and celery.
3. 3Cook over low heat covered 10 minutes or until limp.
4. 4Add squash, carrots, parsnips, thyme and curry powder.
5. 5Cover saucepan.
6. 6Cook 10 to 15 minutes, or until the vegetables are tender.
7. 7Add the chicken stock and dry white wine and simmer 20 to 30 minutes.
8. 8Puree soup in food processor until smooth.
9. 9Return to saucepan and add cream, salt, and pepper.
10. 10Ladle soup into warmed serving bowls and garnish with toasted pepitas, caramelized shallots or garlic croutons.