Curried Squash Soup

Ingredients

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

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Method

From foodista.com — read the original

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