It's time to make soup! Squash is in season right now and there's a huge bin of them at The Good Food Store, which is a couple of blocks from our house and feels like my home away from home.
Here it is:
- 2 2-pound butternut squash, halved lengthwise, seeded
- 2 teaspoons olive oil
- 2 tablespoons (1/4 stick) butter
- 1 cup chopped onion
- 1 cup chopped carrots
- 1/2 cup chopped peeled apple
- 2 teaspoons Thai red curry paste
- 2 14-ounce cans low-salt chicken broth
- 2 bay leaves
- 1/4 cup whipping cream (I just used whole milk)
- 2 tablespoons honey
- 6 tablespoons sour cream, stirred to loosen
- Chopped fresh cilantro
Melt butter in large pot over medium-high heat. Add onion, carrots, and apple; sauté 5 minutes. Add curry paste; stir 2 minutes. Add chicken broth, bay leaves, and 3 cups squash. Bring to boil; reduce heat to medium-low and simmer uncovered 1 hour. Discard bay leaves. Working in batches, puree soup in blender until smooth**. Return to same pot. Stir in cream and honey. Season with salt and pepper. Rewarm over medium-high heat.
Divide soup among bowls. Drizzle with sour cream; sprinkle with cilantro.
** I use my immersion blender right in the pot and save myself a big, splattery mess on the countertop. Easily the best $30 I've spent for a kitchen item.