JB Parkers’ Curried Cream of Butternut Squash Soup 


Vegetable Oil 1 oz
Onion 6 oz
Celery 6 oz
Carrot 6 oz
Butternut Squash 32 oz
Curry Powder 2 Tbsp
Salt TT
White Pepper TT
Cayenne Pepper TT
Chicken Stock 32 oz
Heavy Cream 8 oz
Honey 2 oz

Roughly chop the onion, celery and carrot. Roughly chop the butternut squash. Heat oil in sauce pan and saut onion, celery and carrot until onion is translucent. Add butternut squash and saut 2 minutes. Add curry powder and continue to saut for 2 minutes, stirring constantly.

Add stock and bring to a boil. Add salt white and cayenne pepper and reduce heat to a simmer until the squash is very soft. Remove from heat and puree the mix using a hand wand until very smooth. Return to heat and add heavy cream and honey. Adjust seasoning. Enjoy.

You can use vegetable stock in place of chicken stock to make it a vegetarian soup. Switch the cream for soy milk and the honey for brown sugar to make it vegan.