Ingredients:
1/4 cup Butter
1 lg Onion, finely chopped
4 cloves Garlic, minced
12 cups Chicken Broth
8 cups Butternut Squash, skinned, and chopped in squares
1 cup Heavy Cream
1/2 tsp Curry Powder
Croutons (3-4 per serving)
1 cup Green Onion, chopped (for garnish)
Salt and Pepper to taste
Directions:
- In a large Saucepan, brown Onion in Butter. When nearly translucent, add Garlic.
- Add Chicken Broth, Heavy Cream, Curry Powder and Squash. Put heat on low.
- Cook for 1/2 an hour until Squash breaks down. Stir often, and do not let stick to bottom.
- Garnish with Croutons or Green Onion on top.
NOTES: You can use Acorn Squash or a combination of them. I tend to use frozen prepared “winter squash” as it is easiest to break down when cooking.
Variations:
M-Ṽ: Use Vegetable Broth instead of Chicken Broth
