Photo: Jennifer Davick; Styling: Lydia DeGaris Pursell
Total Time
1 Hour 35 Mins
Yield
Makes 15 cups

This yields more than enough for appetizer-size servings. Divide up the leftovers, and freeze for a last-minute meal during the busy month of December.

How to Make It

Step 1

Melt butter in a large Dutch oven over medium-high heat; add onion and bell pepper, and sauté 8 minutes or until onion is golden. Stir in garlic and ginger, and cook 1 minute. Add squash, next 7 ingredients, and 4 cups water. Bring to a boil, reduce heat to medium-low, and simmer 20 minutes or until vegetables are tender. Remove from heat, and let stand 30 minutes, stirring occasionally. Remove and discard bay leaves.

Step 2

Process soup, in batches, in a blender until smooth. Return to Dutch oven, and stir in cream. Bring to a simmer over medium heat; stir in lime juice, and season with salt and pepper to taste.

Step 3

*1 tsp. curry powder may be substituted.

Step 4

Note: 3 lb. butternut squash may be substituted for 1 3/4 lb. butternut squash and 1 3/4 lb. pumpkin.

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