On 28/10/2012 2:06 PM, Jean B. wrote:
> Dave Smith wrote:
>> I think she is doing just fine. Roasted butternut squash is one of
>> my favourite soups, as evidenced by may having made a batch of it
>> four weeks in a row. Whizzing it up with a blender turns it into a
>> wonderful pureed soup. Everyone who has tried my butternut squash
>> soup has raved about it.
>>
>>
> Any secrets to your formula?


Maybe the secret is that I don't really use a recipe. I satrt off
sauteeing onion, celery, carrot, some red pepper and a couple cloves of
garlic. If there is leftover roasted squash I throw that in. If not, I
peel seed and chop a butternut squash. Season with slat and pepper and
add some hot curry powder. Then I add a bay leaf or three and about a
liter of chicken stalk and let it simmer for about 45 minutes. Whizz it
up with the stick blender.

To serve, heat up the soup and add some heavy cream or add a dollop of
sour cream or yogurt.