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Nalbone Family Recipes

This recipe collection began as a way to back up my mother's recipe collection that she has collected in a black binder since the 1950's. Maggie and I are also adding recipes that we want to keep track of, so this will become our family go to location for storing and finding our recipes

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Soup

Tony's Butternut Squash Soup

Source: Tony's Town Square at Magic Kingdom® Park - Walt Disney World
URL: http://nalbone.us/recipes/

Servings: 4
Yield: 1 Quart

Preparation Time: 10 minutes

Start to Finish Time: 1 hour

Chef's Note: Serve with crusty Italian or Sourdough bread for a great accompaniment.

For a low fat version, substitute FF half and half for the heavy cream. Low-fat: 5 WW points per 8oz serving. Full-fat: 10 WW points per 8oz serving.

Ingredients

• 1/4 cup diced onions
• 1/2 ounce butter
• 1 1/4 pounds butternut squash, peeled and diced
• 2 ounces diced carrots
• 3 cups vegetable stock
• 1 cup heavy cream, or fat free half-and-half
• 1 teaspoon curry powder
• 1 tablespoon brown sugar
• lemon juice, to taste
• salt and pepper, to taste
• 1 recipe Red Pepper Coulis

Note: Maggie and I oven roast the squash before preparing the soup. We like the flavor added and it ensures the squash is fully cooked.

Directions

1. In a pot, cook the onions, carrots, and squash in butter. Do not brown the vegetables.
2. Add vegetable stock, cook 'til vegetables are soft.
3. Add the curry powder, and cream. Bring the soup back to a simmer.
4. With a hand blender, puree until smooth.
5. Strain through a fine mesh strainer.
6. Season and adjust flavor with lemon and brown sugar.

Plating

Warm bowls in a 200 F oven or under running hot water from the tap. If using water, dry thoroughly.

Ladle 1 cup of soup into each bowl then drizzle coulis on top of the soup in your favorite design.

Serve while still hot.

Copyright: Walt Disney World

Per Serving (excluding unknown items): 456 Calories; 28g Fat (53.4% calories from fat); 8g Protein; 47g Carbohydrate; 8g Dietary Fiber; 91mg Cholesterol; 1284mg Sodium. Exchanges: 2 Grain(Starch); 2 Vegetable; 0 Non-Fat Milk; 5 1/2 Fat; 0 Other Carbohydrates.

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