A lovely orange soup that is as nutritious as it is delicious.
|2 T||butter or olive oil|
|3 clv||garlic (mashed with the side of a thick fork)|
|3⁄4 c||onion (chopped)|
|2 1⁄2 lb||butternut squash (halved, seeded and baked until soft)|
|4 c||chicken broth (or 2 bullion cubes dissolved in 4 cups hot water)|
|1⁄2 t||curry powder|
|2 c||milk (or non-dairy milk)|
|salt and pepper (to taste)|
Heat butter or olive oil in large saucepan over medium flame. Add garlic and onions; cook, stirring often, 7-10 minutes. Puree the cooked squash in a food processor and stir into onion mixture. Stir in stock, bay leaf, sugar, curry powder, nutmeg, salt and pepper. Simmer 20-30 minutes. Remove bay leaf. Add the milk; heat buy don’t boil.
Tip on preparing the squash: Poke holes throughout the squash and roast intact. When it’s soft, you can easily peel off the skin and remove the seeds.