Butternut

Butternut
Originally uploaded by cabanagirl

Butternut squash soup:
3 Tbs olive oil or butter
3 cups chopped onions
3 cups baked butternut squash
6 cups chicken stock
1 1/2 Tbs curry powder, lightly toasted
1/4 tsp nutmeg, freshly grated
1 Tbs honey
1 cup Greek yogurt, plain (or cream)
3 Tbs dry sherry
Sautee onions in olive oil. Puree onions and squash. Transfer to large saucepan and add stock, curry powder, nutmeg & honey. Whisk to combine & bring to a simmer. Simmer for 10-15 minutes, stirring occasionally. Stir in yogurt & sherry & season with salt & pepper as needed. Garnish with toasted seeds or slivered almonds.
Try adding sauteed mushroom for a heartier soup.
Toasted squash seeds:
Wash fresh seeds with salt water to separate from pulp of squash. Pat dry with a paper towel. Place seeds on a baking sheet; salt generously and toss with a little olive oil. Place in 250 degree oven for about 1 hour. Eat as a snack or a garnish for this yummy soup