|
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| 2 | tablespoons | olive oil | ||
| 2 | cups | chopped onions | ||
| 1/2 | 4-ounce can | chopped green chiles | ||
| 2 | teaspoons | curry powder | ||
| 1 | teaspoon | coriander | ||
| 1/2 | teaspoon | nutmeg | ||
| 1/2 | teaspoon | cumin | ||
| 1 | teaspoon | salt | ||
| 6 | cups | cubed peeled butternut squash (about 4 pounds) | ||
| 1 | can | chicken broth | ||
| 2 | cups | water | ||
| 1 | |
cup | |
skim milk |
| 2 | tablespoons | dry sherry | ||
 |
| Heat olive oil in a Dutch oven over medium
heat. Add onion; cover and cook onion 5 minutes. Stir in the
next 9 ingredients through water and bring to a boil over medium-high
heat. Cover, reduce heat, and simmer 30 minutes or until squash is
tender.
Place half of the squash mixture in a blender; process until smooth. Pour the puréed squash mixture into a bowl. Repeat procedure with the remaining squash mixture. Return the puréed squash mixture to pan, and stir in the milk and sherry; cook 5 minutes or until soup is thoroughly heated. Yield: 8 servings (serving size: 1 cup). |
