Bistro Garden Butternut Squash Soup

• 2 small butternut squash
• 2 tablespoons butter
• 1 leek, white part only,sliced
• 4 cups chicken stock
• 1 tablespoon sugar
• 1/2 teaspoon curry powder
• 1/8 teaspoon ground cumin
• salt
• freshly-ground white pepper
• 1/4 cup hot whipping cream

1. Cut squash in halves.
2. Clean and roast at 450 degrees until very tender, about 1 hour.
3. Scoop out flesh with spoon and set aside.
4. In large soup pot, saute onions in 1 tablespoon butter over medium heat until tender.
5. Add leek and squash and cook 5 minutes.
6. Add chicken stock, sugar, curry powder, cumin, salt and white pepper to taste.
7. Place soup mixture in blender, a batch at a time, blending until smooth, and return to pot.
8. Blend last batch with 1 tablespoon butter and cream.
9. Return to remaining soup, stirring, and heat through.
10. Adjust seasoning and thickness.

butternut squash, butter, only, chicken stock, sugar, curry powder, ground cumin, salt, freshlyground white pepper, hot whipping cream

Taken from www.food.com/recipe/bistro-garden-butternut-squash-soup-24622 (may not work)