Autumn is when a lot of squash varieties are in season. Butternut squash is one of my favorites because it can be roasted pretty easily with brown sugar and olive oil, it can be deep fried as a vegetable (if it is sliced thinly enough), and it can be made into a nice and hearty soup.
Ingredients
One butternut squash (approx 3 lbs), peeled, seeded, and cut into 1" pieces
1 qt organic chicken broth
1 organic medium carrot, chopped
3 garlic cloves, minced
2 tbsp olive oil
2 tbsp unsalted butter, softened
1 tbsp curry powder
sea salt and freshly ground black pepper
Directions
1. In a stockpot, melt butter and olive oil together over medium heat. Add carrot, garlic, squash and curry powder. Let vegetables sweat for a few minutes, then add the broth. Bring soup to a boil and simmer over medium heat until squash is tender, 20-25 minutes.
2. Using an immersion blender or regular blender, pureé the mixture until smooth. Season with sea salt and black pepper, to taste. Serve while hot.
Note: If you like onions, a medium chopped onion can be added when the garlic and carrots are added. Let the onions caramelize in the oil before adding the squash and curry powder.
