Heat olive oil in a Dutch oven over medium heat. Add onion; cover and cook onion 5 minutes. Stir in jalapeño and curry, and cook 2 minutes. Stir in squash, water, and salt, 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.
I literally made this recipe side-by-side against my previous favorite butternut squash soup recipe (Curried Squash-and-Pear Bisque). Reults of the taste test - this one won! It's much less sweet than the other, and seemed to have deeper flavors. The only changes made were to omit the milk (does not need) and to add some cilantro as garnish. This is definitely a keeper and now our new favorite soup!!
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