Rating: 4.5 stars
6 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 2
  • 5 star values: 4

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.

Recipe by Southern Living December 2010

Gallery

Jennifer Davick; Styling: Lydia DeGaris Pursell

Recipe Summary

total:
1 hr 35 mins
Yield:
Makes 15 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • *1 tsp. curry powder may be substituted.

  • 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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