Curried Squash Soup

6 servings

• 1 3/4 pounds butternut squash
• 1 large onion, chopped
• 2 garlic cloves, minced
• 2 tablespoons vegetable oil
• 1 tablespoon all-purpose flour
• 1 teaspoon salt
• 1 teaspoon curry powder
• 1/8 teaspoon cayenne pepper
• 5 cups chicken broth
• 1 bay leaf
• CILANTO CREAM TOPPING:
• 1/2 cup sour cream
• 1/4 cup whipping cream
• 1/4 cup minced fresh cilantro or parsley

DIRECTIONS

1. Cut squash in half lengthwise; discard seeds. Place squash cut side down in a greased or foil-lined baking pan. Bake, uncovered, at 400 degrees F for 40-50 minutes or until tender. When cool enough to handle, scoop out pulp; set aside.
2. In a large saucepan, saute onion and garlic in oil until tender. Add the flour, salt, curry powder and cayenne until blended. Stir in broth. Add bay leaf. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; simmer, uncovered, for 20 minutes. Discard bay leaf. Cool to room temperature.
3. In a blender or food processor, place half of the broth mixture and squash; cover and process until smooth. Repeat with remaining broth mixture and squash. Return to the saucepan; heat through. Combine the topping ingredients; place a dollop on each serving.

Note: If you have one, use a hand-held immersion blender to blend the soup. So much easier than moving it to a food processor or blender and back.