Butternut Squash Soup, Phil's Recipe

• 1 med size butternut squash
• 2 x yellow onions
• 1 x or possibly more chipotles
• 4 lrg garlic cloves (leave whole) Chicken broth to cover cubed squash
• 1 c. Half and Half (nonfat)
• 1 tsp curry pwdr
• 1 tsp grnd cumin Juice of 1 lemon (save peel for Gremolata)
• 1/2 c. finely minced walnuts or possibly almonds
• 1/2 c. finely minced parsley
• 2 x Cloves garlic pressed

1. Peel the squash & onions and chop into approximately 2" chunks.
2. Place squash, onion, chipotles and whole garlic cloves into a large pot, and cover with chicken broth.
3. (If using canned and salted chicken stock, don't salt the squash mix) Bring to a boil, then simmer till the vegetables are very soft.
4. Puree in batches in a blender or possibly food processor.
5. (For a milder soup, remove chipotles before blending.)
6. Add in the lemon juice, curry and cumin.
7. Reheat slowly and add in the half and half to taste.
8. The soup shouldn't be too rich.
9. Adjust spices as necessary to taste.
10. Gremolata
11. Grate or possibly mince the lemon peel and finely chop the walnuts.
12. Add in parsley and garlic and allow to set for 15-30 min to incorporate flavors.
13. Sprinkle the gremolata on top of the soup as a zesty garnish.
14. Description:"Squash and chiles are a natural marriage."

butternut squash, yellow onions, chipotles, garlic, curry, cumin juice, walnuts, parsley, garlic

Taken from cookeatshare.com/recipes/butternut-squash-soup-phil-s-96278 (may not work)