A yummy fall soup!

This week’s Project Pastry Queen was this delicious butternut squash soup. It’s thick and creamy with the perfect amount of spice. I tend to stay away from many soups because they contain so much cream. This one did too but it’s optional. I went without the heavy cream but did add the sour cream.

Next time, instead of spending so much time peeling and cutting the squash, I’ll roast it like Sarah from 20 Something Cupcakes.

This soup is definitely better warmed up the next day after all of the flavors and spices have time to blend.

Enjoy!

INGREDIENTS
2 Tbls unsalted butter
½ medium yellow onion, chopped
1 carrot, peeled and sliced
1 ½ lbs butternut squash, peeled, seeded, and chopped
1 medium russet potato, peeled and cubed
½ tsp ginger
1 tsp cinnamon
½ tsp curry powder
½ tsp salt
2 C chicken stock
½ C milk
½ C heavy whipping cream (optional)
½ tsp honey
½ tsp paprika
pepper, to taste
sour cream, for garnish
¼ C pumpkin seeds, toasted (optional)

DIRECTIONS

1. Melt butter in large stockpot over medium heat.
2. Add the onion and carrot. Saute over medium heat for about 3 min or until onions begin to soften.
3. Add the squash, potato, ginger, cinnamon, curry powder, and salt. Saute for 2 min.
4. Add the stock, milk, cream, honey, and paprika. Bring soup to a boil.
5. Cover and simmer on low for about 45 minutes or until vegetables are soft.
6. In batches, puree the soup in a blender until smooth. Add pepper to taste.
7. Serve with a spoonful of sour cream and sprinkle pumpkin seeds.

NOTES
Adapted from The Pastry Queen by Rebecca Rather

4-6 servings