Curry Squash Soup

This is my version of a classic soup called Potage Crecy (in classic French cooking there was a way of naming dishes, Crecy referred to carrots). The original had carrots and potatoes, not squash and rice. This does not have to be curry flavored, I do the same soup, omitting the curry and adding ginger and honey. For those interested it is a cream soup using rice as a thickener not flour or a gluten based product

2 oz (30ml)butter

2 medium onions, peeled and finely sliced

6 cups (1.5L) chicken stock

1 large orange butternut squash (approx. 4 cup),peeled and seeded

2 oz (30ml) rice

1 tsp (5 ml) curry powder

1/2 cup (125ml) heavy cream (35%)

fresh ground pepper

salt (to taste)

garnish with sour cream or plain yogurt in the center of your bowl

DIRECTIONS

1. Melt half the butter in a heavy pan, add the onions and curry powder, fry gently for 5 min until soft and just starting to turn brown (the browned onion will add depth to the flavor of the soup)(frying the curry will spread it throughout the dish allowing you to use less, while achieving the same flavor)
2. Add the squash, stock and rice, bring to a boil.
3. Reduce heat and simmer until squash and rice are soft
4. Puree soup (in a blender, food processor or with a hand blender)
5. Return to gentle heat, add cream and remaining butter
6. Taste and adjust seasoning
7. Garnish and serve