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Categories: Soups, Vegetables

Bistro Garden Butternut Squash Soup

Dear SOS: I had a wonderful butternut squash soup at the Bistro Garden at Coldwater in Studio City. Can you obtain the recipe? Tracey Pollack Los Angeles Dear Tracy: What a lovely soup to keep in mind for special occasions. Read more

Total time: 1 1/2 hours | Serves 8
  • 2 small butternut squash, about 4 pounds
  • 2 onions, sliced
  • 2 tablespoons butter
  • 1 leek, white part only, sliced
  • 4 cups chicken stock
  • 1 tablespoon sugar
  • 1/2 teaspoon curry powder
  • 1/8 teaspoon ground cumin
  • Salt
  • White pepper
  • 1/4 cup hot whipping cream

Step 1Cut squash in halves. Clean and roast at 450 degrees until very tender, about 1 hour. Scoop out flesh with spoon and set aside.

Step 2In large soup pot, saute onions in 1 tablespoon butter over medium heat until tender. Add leek and squash and cook 5 minutes. Add chicken stock, sugar, curry powder, cumin, salt and white pepper to taste.

Step 3Place soup mixture in blender, a batch at a time, blending until smooth, and return to pot. Blend last batch with 1 tablespoon butter and cream. Return to remaining soup, stirring, and heat through. Adjust seasoning and thickness.

Each serving:
194 calories; 463 mg sodium; 19 mg cholesterol; 7 grams fat; 31 grams carbohydrates; 6 grams protein; 2.48 grams fiber.
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