Bistro Garden Butternut Squash Soup

Directions

1. Cut squash in halves. Clean and roast at 450 degree till very tender, about 1 hour. Scoop out flesh with spoon and set aside.
2. In a large soup pot, saute/fry onions in 1 Tbsp. of the butter over medium heat till tender. Add in leek and squash and cook 5 min. Add in chicken stock, sugar, curry pwdr, cumin, salt and white pepper to taste.
3. Place soup mix in blender, a batch at a time, blending till smooth, and return to pot. Blend last batch with remaining Tbsp. butter and the cream. Return to remaining soup, stirring, and heat through. Adjust seasoning and thickness.
4. NOTES : Roasted squash puree, chicken stock and cream flavored with curry and cumin.
5. Could roast squash. use 2/3 in soup, and 1/3 in a rice-sage dish. I do not think the cream would be necessary: We do like a dollop of yogurt though...