Curried Squash Soup

• 4 tablespoons butter
• 1 onion medium-sized, finely chopped
• 6 cups butternut squash approx. 3 pounds, peeled and cubed
• 1 cup carrots peeled and chopped
• 1 cup parsnips peeled and chopped
• 2 teaspoons fresh thyme leaves
• 1 1/2 teaspoons curry powder
• 1/2 cup dry white wine
• 4 cups chicken stock
• 1 cup heavy cream
• salt
• pepper
• pepitas
• shallots

1. Melt butter in a saucepan over low heat. Add onion and celery; cook over low heat covered 10 minutes or until limp. Add squash, carrots, parsnips, thyme and curry powder. Cover saucepan and cook 10 to 15 minutes, or until the vegetables are tender.
2. Add the chicken stock and dry white wine and simmer 20 to 30 minutes. Puree soup in food processor until smooth. Return to saucepan and add cream, salt, and pepper.
3. Ladle soup into warmed serving bowls and garnish with toasted pepitas, caramelized shallots or garlic croutons.

butter, onion, butternut squash approx, carrots, thyme, curry powder, white wine, chicken stock, heavy cream, salt, pepper, pepitas, shallots

Taken from www.yummly.com/recipe/Curried-Squash-Soup-1653729 (may not work)