Bistro Garden Butternut Squash Soup
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Dear SOS: I had a wonderful butternut squash soup at the Bistro Garden at Coldwater in Studio City. Can you obtain the recipe?
Tracey Pollack
Los Angeles
Dear Tracy: What a lovely soup to keep in mind for special occasions.
Cut squash in halves. Clean and roast at 450 degrees until very tender, about 1 hour. Scoop out flesh with spoon and set aside.
In large soup pot, saute onions in 1 tablespoon butter over medium heat until tender. Add leek and squash and cook 5 minutes. Add chicken stock, sugar, curry powder, cumin, salt and white pepper to taste.
Place soup mixture in blender, a batch at a time, blending until smooth, and return to pot. Blend last batch with 1 tablespoon butter and cream. Return to remaining soup, stirring, and heat through. Adjust seasoning and thickness.
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