I got this recipe from a high school friend about 2 years ago. I finally tried it this past weekend. IT WAS AWESOME. And it was a pretty color. :)
4 C Chicken Stock
1 C Water
1 C Half n Half (Don’t worry, it’s a big pot)
1 large Butternut Squash
1 tsp Yellow Curry Powder (Adjust to taste - I use closer to 2 tsp)
1 large Carrot, chopped
1 C Sour Cream
Sat & Pepper to Taste
1. Peal and Cube Potato and Butter Nut Squash while bringing Stock and Water to a boil in a large pot (seriously, it needs to be large).
2. Add Carrots, Onion, Potato, and Squash and cook until tender.
3.Using a slotted spoon remove from stock and transfer to blender with a little stock and blend until smooth.
4. Return mixture to pot and add remaining ingredients.
5. Simmer stirring occasionally for approximately 1 hour to allow for flavors to blend and soup to thicken.