Curried Squash Soup | Blueberries & Polar Bears Cookbooks

Ingredients

• 6 cups peeled, chunked butternut squash (1.5 L)
• ¾ cup chopped onion (175 mL)
• 2 tbsp. chopped fresh cilantro (30 mL)
• 1 garlic clove, crushed
• 2 cups strong chicken stock (500 mL)
• ½ tsp. salt (2 mL)
• 1 tbsp. fresh lemon juice (15 mL)
• ½ tsp. cumin (2 mL)
• ½ tsp. curry powder (2 mL)
• ½ tsp. pepper (2 mL)
• ½ cup cream (125 mL)