Betsy Mitchell via Kathryn Purcell
- 2-2.5 lb butternut squash
- 2 T butter
- 2 carrots chopped
- 1 onion chopped
- 1 stalk celery
- 2 potatoes chopped (I usually use 1 big sweet potato)
- 4 c chicken stock
- 1.5 teaspoon curry
- Pinch ginger
- Pinch nutmeg
- Pinch salt and pepper (to taste)
- (I usually add an apple too if I have one, but not on the original recipe)
Peel, seed and chop squash. Melt butter in a big soup pot. Saute squash, carrots, celery, onion until soft. Add potatoes. Add stock and bring to a boil. Reduce and simmer for 40 minutes. Add spices. Puree in a blender in batches and serve hot. (I use an immersion blender).
The added benefit to this easy and tasty soup is it lends itself to awesome topping options. Want to add fun colors, try dried cranberries, chopped pecans and blue cheese crumbles. Want to add a crunch? Try croutons or pumpkin seeds. Maybe sour cream, apples, bacon? Can be served with toppings or without!