Butternut squash is a wonderful fall vegetable and I made this soup for the first time for Thanksgiving, 2006. I had just gotten an immersion blender, and was anxious to try it out pureeing the soup.
I didn’t read any instructions or warnings, and just plopped the blender right in the hot pot of soup. Hot squash soup, when it splashes up, is essentially vegetable napalm and it sticks and burns in a very dramatic way. I carry an oval scar on my left forearm to this day.
Operator error aside, it’s a delicious soup and perfect on cold fall nights.
1 medium butternut squash, peeled, seeded and diced
1 cup chopped onion
4 Tbsp butter
1 Tbsp curry powder
1 tsp salt
1/4 tsp black pepper
3 cups chicken broth
1/2 cup half and half
Saute onion and squash in butter. Add spices and cook 10 minutees. Add broth and cook 30 more minutes. Remove from heat. Let cool a bit and then buzz it with an immersion blender, or in a regular blender.
Just before serving, check the salt and pepper, and stir in half and half.