This is a comfort food recipe that my friend got out of the Oregonian last fall. She's made it a handful of times and I've had the pleasure of eating it! It's the BEST soup ever! It's full of flavor and so yummy with some warm rolls to dip in it! The recipe calls for pumpkin, but I've used butternut squash and acorn squash, and it's just as yummy! So use what you have! I guess they're all from the squash family anyway!
1/4 cup butter
1 clove garlic, crushed
1/2-1 cup chopped onion (depends on how much you like onion)
1 tsp curry powder
1/2 tsp salt
1/4 tsp coriander
a pinch of red pepper (opt).
3 cups chicken broth
2 cups pumpkin or squash, soft
1 cup Half & Half
1. If you're using fresh squash, cut in half, scoop out seeds, place face down on a greased baking sheet and bake at 350 degrees for 30-40 minutes or until squash is fork soft. (You can also use canned pumpkin.) Let squash cool. Once cool, scoop out the soft insides and set aside.
2. Melt butter in a dutch oven or large soup pot. Saute garlic and onion in the butter until soft.
3. Add curry powder, salt, coriander, and the red pepper. Cook for a minute more.
4. Add the chicken broth and boil gently for 10-15 minutes. (I'm not sure I even wait that long...why?)
5. Add 2 cups of squash or pumpkin and a cup of half & half. If you don't have half & half, milk works just fine.
6. Blend with an emersion blender or ladle into a blender and blend until smooth.
