Ingredients:
2 small butternut squash
2 tablespoons butter
1 leeks, white part only,sliced
4 cups chicken stock
1 tablespoon sugar
1/2 teaspoon curry powder
1/8 teaspoon ground cumin
salt
freshly-ground white pepper
1/4 cup hot whipping cream
Directions:
Cut squash in halves.
Clean and roast at 450 degrees until very tender, about 1 hour.
Scoop out flesh with spoon and set aside.
In large soup pot, saute onions in 1 tablespoon butter over medium heat until tender.
Add leek and squash and cook 5 minutes.
Add chicken stock, sugar, curry powder, cumin, salt and white pepper to taste.
Place soup mixture in blender, a batch at a time, blending until smooth, and return to pot.
Blend last batch with 1 tablespoon butter and cream.
Return to remaining soup, stirring, and heat through.
Adjust seasoning and thickness.
Servings: 8
Time preparation: 30 min.
Time total: 105 min.