Butternut Squash Soup Recipe

Lemon Herb Chicken, Basil and Herb CousCous, Sauteed Snowpeas and Butternut Squash Soup

Owen inhaled the couscous, and gave the meal five stars.  Anne inhaled the chicken, did not finish the rest because  she became full.  The soup turned out the best I've made yet.  Sean inhaled that.  Now on to jazz and hip hop and the boys to hockey.

I make this with Butternut Squash but it can also be made with pumpkin

Ingredients

• 3 Tablespoons butter 
  
• 1  Medium sized yellow onion
  
• 3/4  teaspoon  dried sage
• 1/2  teaspoon  curry powder
• 1/4  teaspoon  ground nutmeg
• 3  tablespoons  all-purpose flour
• 3  (10 1/2-ounce) cans low-salt chicken broth or vegetable broth
  
• 1 Small can tomato paste; I usually only use about 5 oz of the 6 oz can
  
• 1/4  teaspoon  salt
• 4-5  cups  cubed peeled fresh squash or pumpkin
• 1  cup  chopped peeled apple (usually one normal sized apple
  
• 1 5oz can evaporated skim milk

Preparation

Melt butter in a Dutch oven over medium heat. Add onion; sauté 3 minutes. Add sage, curry powder, and nutmeg; cook 30 seconds. Stir in flour; cook 30 seconds. Add broth, tomato paste, and salt, stirring well with a whisk. Stir in pumpkin and apple; bring to a boil. Cover, reduce heat, and simmer 25 minutes or until pumpkin is tender, stirring occasionally. Remove from heat; cool slightly.

Place mixture in a blender or food processor; process until smooth. Return mixture to Dutch oven; add milk. Cook until thoroughly heated.