8 cups of Swanson chicken stock (or use homemade)
1 tbs Land O’ Lakes butter
1 large white onion, chopped
1 medium butternut squash, cooked
2 bay leaves
1 tsp curry powder
2 tsp Hungarian paprika
½ tsp freshly ground black pepper
Salt to taste
Thinly sliced spring onions
Thinly sliced and deseeded red Thai chilies
Begin by cooking the butternut squash. I do it by slicing it in half, deseeding, then popping in the microwave for about 8 minutes. Times may vary.
When cooled enough to handle, skin the squash and cut into 1-inch cubes.
In a small skillet, heat up the butter, taking care not to burn. Add the chopped onion and saute until browned. Set aside.
In a medium pot, warm up the stock and add the squash and browned onions. Bring to a boil, then add the spices, salt and bay leaves. Reduce and simmer for 15 minutes until all flavors combine. Do taste tests frequently and adjust the spices to your liking. When done simmering, remove the bay leaves and finely puree the soup with an immersion blender.