Roasted Butternut Squash Soup by Melissa McKinnon
1 butternut squash
1/2 tsp. Lawry’s seasoned salt
2 Tbsp. butter
1 leek, white and light green part only, cut into 1″ pieces
4 tsp. vegetable bouillon and 4 c. water (or 4 c. vegetable broth)
1 medium potato, peeled, cubed in 1″ pieces
1/2 tsp. curry powder
1/4 c. heavy whipping cream
Cut butternut squash into chunks, scoop out and discard seeds. Spray squash with oil and sprinkle with salt. Roast squash at 350 degrees Fahrenheit for 1 to 1.5 hrs. Scoop out and reserve flesh. Discard skin.
Melt butter over medium low heat. Saute leek in butter for 5-10 minutes, till golden brown. Add water, bouillon, and potato, bring to boil, turn down to simmer for 10-15 minutes, until potato is cooked. Add roasted butternut squash, curry powder, and cream.
Remove soup from heat and let cool slightly. Blend in batches until smooth and creamy. Serve warm. (Reheat over Medium Low if necessary.)