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It is like a Fall tradition to make these kinds of soups that are perfect for a brisk day. This is a rich-tasting soup that can feed a crowd. It is a very comforting, substantial and deliciously spicy soup in a completely different way.  This soup is actually very thick – too thick, so I usually add some water to my bowl before nuking it to enjoy.


2 lbs 8 oz butternut squash halves, OR (1.1 kg)
  Kabocha squash (lower carb)
2 tbsp olive oil (30 mL)
1 cup chopped onion (250 mL)
1/3 cup chopped fresh ginger (75 mL)
1 tbsp minced garlic, optional (15 mL)
2 cups chicken stock (500 mL)
11/2 cups heavy cream (375 mL)
2 carrots, sliced, cooked
1 Granny Smith apple, optional
2 tsp salt (10 mL)
  (less if using commercial chicken stock)
1 tsp black pepper (5 mL)
1 tsp curry powder, optional (5 mL)
Optional Garnish:
Bacon bits
Chopped Green onions


In large pot in boiling water, cook squash, cut sides down.  Boil until very soft when a sharp knife pierces through the outer skin.  Allow squash to cool and remove skin carefully.  Chop the squash.

In large pot in olive oil, cook onion over medium heat until softening.  Add fresh ginger and garlic, and cook until onion is browning, stirring often.    To a blender add squash, onion mixture, chicken stock, heavy cream, carrots and apple, if using, salt, pepper and curry powder, if using, but in batches in order to fit everything into the blender comfortably.  Puree everything really well.  Pour the batches of pureed soup back into the pot and bring to the boil.  The squash soup will most likely be very thick, so at this point you can either keep the soup as a concentrate and add water to individual bowls of chilled soup to heat up in the microwave oven when needed, or add enough water to thin the soup to your liking right in the pot, keeping in mind it will again thicken once chilled.  Serve with bacon bits and chopped green onions on top, if desired.

Yield:  15 servings
1 serving
114.0 calories
2.2 g protein
7.1 g fat
1.6 g fiber
10.3 g net carbs

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