Butternut squash soup

Butternut Squash Soup

Vegetable broth:

2 quarts water

large (or 2 small) butternut squash, skinned and cut in chunks

1 bunch scallions, chopped (whites only)

2 carrots, peeled and cut in chunks

1 teaspoon salt


1 large onion, chopped

3 Tablespoons olive oil

¼ teaspoon nutmeg

1 teaspoon curry, 1 bay leaf

½ teaspoon thyme (optional)

4-5 cups fresh vegetable broth, see above

Prepare broth ingredients in a large saucepan and boil for about 15-20 minutes. This can be done in advance. Pour the broth mixture through a strainer into a large bowl. In a soup pot, sauté the onion in the oil.   Add 1 cup of the broth, spices, and simmer the onion mixture. Measure 2 cups of the broth and 1 cup of squash from the strainer. Using a blender or hand mixer, purée the broth and squash.   Add the onion mixture.   Repeat this with 1 cup broth and remaining squash. Add ½ cup lite cream, if desired. Add more broth if you want a thinner consistency.   Heat another 10-15 minutes and remove bay leaf.