Jeff's Butternut Squash Soup Yield: 8+ servings

Amount Measure Ingredient -- Preparation Method

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3 Tablespoons unsalted butter

3 Cups yellow onions -- chopped

1 large Butternut Squash (I go for the biggest on the shelf)

6 Cups rich chicken or vegetable stock

1 1/2 Tablespoons high quality curry powder -- lightly toasted

1/4 Teaspoon freshly grated nutmeg

1 Apple <<OR>> Pear <<OR>> 1 T. Honey

I've used Apple, and Pear, with not too much

Difference. Granny smith apple, if you have it,

but I've used other types.

(Can use 1 or 2 pieces of fruit)

1 Cup heavy cream, light cream or whole milk

3 tbsp dry sherry

Kosher salt and freshly ground white pepper

--Garnish Ideas--

Toasted pepitas (pumpkin seeds) <<OR>>

slivered almonds <<OR>> pecans

<<OR>> shredded apple <<OR>> Sour Cream.

Melt the butter in a pot. Add chopped onions and curry powder and cook, covered, over low heat until onions are tender, about 20 minutes. -Meanwhile peel the squash. A regular vegetable peeler works best. Scrape out the seeds and chop the flesh into chucks.

When the onions are tender, pour in the stock, add squash and the fruit (peeled, cored and chopped). Bring to a boil. Reduce heat and simmer, partially covered, until squash and apples are very tender, about 25 minutes.

Pour the soup through a strainer, reserving liquid, and transfer the solids to the bowl of a food processor fitted with a steel blade. Add 1 cup of the cooking stock and process until smooth. Return the pureed soup to the pot. Add nutmeg, cream, sherry, salt and pepper, and any additional cooking liquid if needed, until the soup is of desired consistency. Heat through and serve.