Curried Butternut Squash Soup

By Jeny Kroah

Adapted from recipe by Food & Wine

Ingredients

2 medium sized butternut squash, halved lengthwise

2 tablespoons vegetable oil

5 pears, peeled, cored and cut into 2-inch chunks
3 large Spanish onions, sliced

12 garlic cloves, chopped

3 1/2 tablespoons curry powder

2 teaspoons thyme

4 chicken bouillons such as Knorr

Salt and freshly ground pepper to taste

8 cups water

8 cups chicken broth

1 1/2 cups dry white wine

1 cup heavy cream

Garlic Breadsticks

Special Equipment:

2 large jelly roll pan

Immersion blender

Directions

Set oven to roast and preheat to 350°.

Place the halved butternut squash on 2 large jelly roll pans or rimmed baking sheets cut side facing down.

Pour ½ cup of water on each sheet. Roast for about 1 1/2 hours, or until tender. Cool completely. Using a large spoon, remove and discard the seeds. Scrape the butternut squash meat onto a bowl. Roasted and scooped butternut squash meat can be made a day ahead.

Heat the oil in a large heavy pot. Add the pears, onions, garlic, curry powder, thyme, bouillons, and a large pinch each of salt and pepper. Cook over moderate heat, stirring occasionally, until the onions are tender, about 15 minutes.

Add the cooked butternut squash, broth, water and wine and bring to a boil over high heat. Stir well, reduce the heat to moderate and simmer for 45 minutes. Remove from the heat and let cool for 5 minutes.

Puree the soup using an immersion blender. Or, working in batches, puree the soup in a blender or food processor until smooth; transfer to a clean saucepan and season with salt and pepper. Soup can made and refrigerated up to 3 days before serving. When reheating, adjust the taste with additional salt and pepper, when necessary.

To serve, reheat the soup, ladle into shallow bowls or cups and swirl in heavy cream.

Garnish with the garlic breadsticks.

Serves 20.