THE KING'S BUTTERNUT SQUASH (PUMPKIN) SOUP

The King's Butternut Squash (Pumpkin) Soup image

Provided by Daydream

Categories Pumpkin

Time 50m

Yield 4 serving(s)

Number Of Ingredients 13

1 kg butternut squash
4 1/2 cups chicken stock
1 medium onion, chopped
6 spring onions, sliced
4 tomatoes, peeled and chopped
300 ml cream
1 lemon, juice of
1 teaspoon curry powder
1 teaspoon brown sugar
salt
black pepper, freshly ground, to taste
whipped cream, extra, to garnish
chopped chives (to garnish)

Steps:

Peel, remove seeds and cut the pumpkin into medium sized chunks.
Place in a medium to large saucepan along with chicken stock, chopped onion, sliced spring onions, and peeled and chopped tomatoes.
Simmer until vegetables are tender, then puree in a blender or food processor.
Return vegetable puree to saucepan.
Add cream, lemon juice, curry powder and brown sugar, and season to taste with salt and freshly ground pepper.
Reheat to blend, but do not boil.
Serve hot or chilled with whipped cream and chives to garnish.

Nutrition Facts : Calories 483.6, Fat 27.6, SaturatedFat 15.8, Cholesterol 93, Sodium 433.8, Carbohydrate 52.8, Fiber 8.1, Sugar 16.3, Protein 13