Curried Butternut Squash Soup

Butternut squash is a great fall vegetable. It is sweet, packed full of vitamins, and delicious. This soup recipe is the perfect starter dish to keep you and your family warm as the fall breezes start blowing.

Here's what you'll need to make about 6-8 servings:

2 medium butternut squashes (I've found the squatter squashes work better)

2 medium onions, peeled and quartered

2 medium carrots, peeled and chopped

2 cloves of garlic, minced

32 oz. of broth (chicken or vegetable, homemade or store-bought)

2 tablespoons olive oil

1 teaspoon cumin

1 teaspoon curry powder

1 teaspoon nutmeg

1 teaspoon cayenne pepper (optional)

½ cup half and half (optional)

Salt and pepper

You'll also need a blender to puree the soup

Preparation

1. Preheat the oven to 375 degrees Fahrenheit.

2. Cover a baking sheet with aluminum foil and grease well. Halve the squashes and scoop out all the pulp and seeds. Place them face down on the baking sheet and put them in the oven. (If the squashes are fairly thick you may need to poke holes them with a toothpick or fork so the vegetables don't explode in the oven.) Let them bake for 1½ hours or until squash is soft and mushable. An easy way to check on the squash is to push down on the top with a spoon. If the squash is squishy it's done; if it's still firm it needs more time.

3. When the squash is done take it out to cool. While the squash is cooling, grab a large soup pot and start to heat up the olive oil. Throw in the onions, carrots, and garlic and sauté for 5-10 minutes. (You may also wish to add the spices now, but you can add them with the squash if you prefer.) When the onions start turning clear, pour in the broth and bring to a boil.

4. Once the squash is cool enough to handle, start scooping the meat of the vegetables into the pot. You should be able to scrape almost all of the vegetable off of the skin. If you haven't already added the spices, do so now. Stir the pot, lower the heat, and let the soup simmer for an hour.

5. After simmering, turn off the heat. Take out the blender and start pureeing the soup in small batches. Return the pureed soup to pot and mix in half and half if desired. You may also opt to add more of each spice to suit your taste.

Bon appétit!

And that's it! You can let the soup cool if you wish or serve it hot. To reheat simply place soup over a low flame (in a pot of course) for 5-10 minutes stirring occasionally. One word of warning: you may need to stock up on the ingredients because your family and guests will love this soup so much they'll practically beg you for more. Enjoy!