2 T olive oil
2 T butter
1 yellow onion, coarsely chopped
4 celery stalks, chopped
4 carrots, peeled and sliced on the diagonal
4 pounds butternut squash, peeled and cut into large pieces
½ t red pepper flakes
4 bay leaves
2 t curry powder
2 t dried thyme
4 whole cloves
¼ C fresh lemon juice
8 C chicken stock
In a preheated stock pot, add olive oil and butter. Once butter is melted, add onions and celery. Sauté until softened and slightly caramelized.
Toss carrots with a small amount of olive oil (just enough to moisten) and spread on a cookie sheet prepared with non-stick spray. Sprinkle with salt, pepper, and dried thyme. Place in a preheated 400 degree oven. Do the same preparation for the squash, but on a separate sheet. Place in the oven. Bake for 25-30 minutes or until edges are nicely browned.
Add carrots and squash to onion mix. Add red pepper, bay leaves, curry, thyme, cloves lemon juice and stock. Bring to a boil. Reduce heat to a simmer allowing flavors to meld. Remove from heat and allow soup to cool. Overnight is fine. Once cooled, place soup into a blender in small batches and puree until smooth. (Never do this with hot soup.) Reheat pureed soup. Adjust seasoning with salt and pepper. If you prefer a thinner consistency, add more stock or water … or cream if you’re feeling naughty. Serve with scallions and pumpernickel croutons.