Butternut Squash Soup
Recipe from Wolfgang Puck Café at Denver Pavilions

Yields: 10 servings
1 cup white onion, roughly chopped
2 ounces butter
5 pounds butternut squash, peeled, seeded and diced
2 1/2 pounds potatoes, peeled and diced
1/2 pound carrot, peeled and diced
1/2 gallon vegetable stock
1 quart cream
1 tablespoon curry powder
1 tablespoon fresh lemon juice
1/4 cup brown sugar
salt and white pepper to taste

In a large pot, melt the butter on low heat. Add the onions, carrots and squash and cook on low heat, covered, stirring occasionally until vegetables are translucent but not brown, 30 minutes to an hour. The objective is to bring out the natural sugars. Add the vegetable stock; cook two hours, until the vegetables are soft. Add the cream and curry powder. Blend in a mixer until smooth. Season with salt and pepper, adjusting for sweetness and acidity with the lemon juice and sugar.