faux foodie

Kristy’s Butternut Squash Soup
June 8, 2010, 9:44 pm
Filed under: Company, favorites, Soup

1 butternut squash peeled and chopped into 1” squares.
1/2 pint cream
1/2 cup dry sherry or white wine
1 tsp curry
salt and pepper to taste
(I also sometimes add some broth to thin it down/make it healthier).

Boil the squash like you would potatoes. Drain and put in food processor with other ingredients until smooth. Season to taste.

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