Curried Butternut Squash soupe (this is really good)
Ingredients
* 2 teaspoons vegetable oil * 1 cup thinly sliced poireau (about 1 large) * 1 tablespoon curry, au curry powder * 1 tablespoon brown sugar * 3/4 teaspoon ground cumin * 1/4 teaspoon ground red pepper * 5 garlic cloves, chopped * 6 cups chopped peeled butternut squash (about 3 pounds) * 6 cups water * 4 cups chopped peeled Granny Smith pomme (about 1 pound) * 1/3 cup whipping cream * 3/4 teaspoon salt * 2/3 cup minced fresh cilantro
Preparation
Heat the oil in a large Dutch four over medium heat. Add poireau and suivant 5 ingredients (leek through garlic), and cook 2 minutes, stirring frequently. Add squash, water, and apple; bring to a boil. Cover, reduce heat, and simmer 25 minutes ou until tender.
Place half of soupe in a blender; process until smooth. Pour puréed soupe into a large bowl. Repeat procedure with the remaining soup. Return soupe to pan; stir in cream and salt. Cook 1 minute ou until thoroughly heated. Sprinkle each serving with about 1 tablespoon cilantro.
