- 4 lb butternut squash (peeled, seeded, diced into 1/2 inch cubes (2 -2 lb squash))
- olive oil
- 2 large yellow onion (chopped)
- 4 t curry powder
- 1 t ground cumin
- 8 c vegetable stock
- 1/4 c Stonyfield Organic Heavy Whipping Cream
- 1/2 c fresh cilantro chopped
Add cubed butternut squash to a large soup pot.
In a separate frying pan heat olive oil. Add chopped onion and cook until soft (approximately 5 minutes).
Add cumin and curry powder to onion and cook for another minute.
Add onions to the squash in the soup pot and then pour in vegetable stock.
Heat the mixture in the soup pot on medium/low heat for approximately 50 minutes or until squash is soft (test with a fork).
Use a stand up blender or an immersion blender to puree the soup
Whip the cream in a large bowl until it holds its shape. Ladle the soup into serving bowls and top with a dollop of the whipped cream and a sprinkle of the chopped cilantro.