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Butternut Squash Cream Soup

soups, vegetables

2 tablespoons butter
1 large onion; chopped
3 cloves garlic; minced
2 teaspoons minced gingerroot
1 1/2 teaspoons curry powder
1/2 teaspoon (each) salt and pepper
5 cups cubed peeled butternut squash
1 large potato; peeled and diced
4 cups vegetable or chicken stock
2 tablespoons lemon juice
2 tablespoons tomato paste
1/3 cup milk or 10% cream
----RED PEPPER PAINT----
2 sweet red peppers

RED PEPPER PAINT: On baking sheet, broil red peppers, turning twice, for 20 minutes or until charred. Let cool. Peel, seed and remove membranes; purée in blender or food processor until smooth. Strain through fine sieve. (Make-ahead: Cover and refrigerate for up to 48 hours.) In large saucepan, melt butter over medium heat. Add onion, garlic, ginger, curry powder, salt and pepper; cook, stirring, for 3 minutes or until softened. Add squash and potato; stir until well coated. Pour in stock, lemon juice and tomato paste; bring to boil. Reduce heat, cover and simmer for about 20 minutes or until vegetables are very tender. In batches, purée soup in blender or food processor. Strain through fine sieve into bowl, pressing any lumps through sieve. (Make-ahead., Cover and refrigerate for up to 48 hours.) in clean saucepan, heat squash mixture with milk over medium heat until steaming hot but not boiling. Ladle into warmed serving bowls. Using small spoon, dollop Red Pepper Paint randomly in centre of each bowl. Using toothpick or skewer, drag through paint to make decorative swirl. Variations: Cauliflower Cream Soup: Substitute chopped cauliflower florets for the squash. Omit lemon juice and tomato paste. Carrot Cream Soup: Substitute 4 cups chopped peeled carrots for the squash. Add 1/4 cup orange juice along with stock. Broccoli Cream Soup: Substitute 1/2 teaspoon dried thyme for curry powder. Omit gingerroot. Substitute chopped broccoli florets and stalks for the squash. Reduce stock to 3 1/2 cups. Omit Red Pepper Paint.

Contributor: Canadian Living Magazine - October, 1999

Yield: 6 servings

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