4 Cups Diced Butternut Squash (peeled & rinsed)
4 Cups Chicken Stock
1/2 Sweet Onion (diced)
1 T Minced Garlic
1 T Extra Virgin Olive Oil
3 T Half & Half
1 t Ground Sage
1/2 t Curry Powder
3 T Pumpkin Butter
1 t Kosher Salt
1/4 t Ground Black Pepper
1. Take the 4 Cups of Butternut Squash and boil it in a large soup pan
2. Boil the Butternut Squash until it is easily penetrated with fork about 12 minutes
3. After the Butternut Squash has boiled pour into a strainer then transfer to a large mixing bowl and add the Chicken Stock.
4. In the large soup pan put the Diced Sweet Onion, Minced Garlic and Olive Oil, and lightly season with salt and pepper. Sauté until Onions are translucent. Once Onions are translucent combine with the Butternut Squash and Chicken Stock in the large mixing bowl.
5. In the large mixing bowl, puree all ingredients using a hand blender. Once the soup is completely smooth transfer back to the large soup pan
6. Over medium heat, add the Curry Powder, Ground Sage, Salt, Pepper, Pumpkin Butter, and Half & Half
7. Let simmer 10-15 minutes over low heat
Makes 4-6 servings