Million Dollar Butternut Squash Soup

If I haven't said it enough, I love fall and the arrival of winter squash. With the chillier weather (at least in the evenings) I find myself making more soups for myself and for clients. Last night, I catered a party for a lovely woman and her 10 equally lovely girlfriends. I prepared for them an updated version of my butternut squash bisque and it was a huge hit.

The soup was described by one of the lovely ladies as a "million dollar soup".  I should probably hold on to this version of the recipe and try to cash in on that claim, but for her and everyone reading, I'm offering it up for free.  Aren't you all so lucky! ;-)

The key to the perfect velvety texture of this soup is to get the stock to squash ratio just right, so definitely measure the squash, don't eyeball it. You want to have a squash to water ratio of 2:1, so adjust the veg stock and seasonings if you have less or more squash. Add a dash of cayenne to kick the spice up more.

Velvety Curried Butternut Squash Soup
2 T olive oil
1 C yellow onion, small dice
6 C butternut squash, peeled, seeded and cubed (about 2 1/2 pound squash)
3 C vegetable stock
1 T curry powder
1 tsp coriander
2 tsp salt, or to taste

A few grinds of black pepper 
1/2 C coconut milk

1. Heat the oil in a large saucepan or stock pot. Add onions and cook for about 5 minutes, until soft and translucent, and beginning to show brown caramelized bits.

2. Add the squash and cook for another 5 minutes, allowing them to sweat a little. Add the stock and bring to a boil. Lower heat to low, cover the pot, and simmer for about 10 to 15 minutes, until vegetables are soft.

3. Pour the soup in batches into a food processor or blender, or use a hand held immersion blender, add spices salt and pepper, and process until smooth. Blend in the cream, adjust spices, and reheat slowly, if needed.  

Makes about 6 servings, 6oz each.