Butternut Squash Soup
| Yield: | 8 Servings |
| Categories: |
| 3 | tb | Unsalted butter |
| 3 | c | Yellow onions; chopped |
| 3 | c | Baked butternut squash |
| 6 | c | Rich chicken or vegetable stock |
| 1 1/2 | tb | High quality curry powder; lightly toasted |
| 1/4 | ts | Freshly grated nutmeg |
| 1 | tb | Honey |
| 1 | c | Heavy cream, light cream or milk |
| 3 | tb | Dry sherry |
| Kosher salt and freshly ground white peppe | ||
| Garnish | ||
| Toasted pepitas (pumpkin seeds) <<OR>> | ||
| Slivered almonds |
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