Ingredients:
- 4 tablespoons butter
- 6 cups butternut squash (approx. 3 pounds), peeled and cubed
- 1 cup carrots, peeled and chopped
- 4 cups chicken stock
- Curry powder to taste
- 1/2 cup dry white wine
- 2 teaspoons fresh thyme leaves
- Garnish: toasted pepitas, caramelized shallots or garlic cro
- 1 cup heavy cream
- 1 medium onion, finely chopped
- 1 cup parsnips, peeled and chopped
- salt and pepper
Course: soup