Butternut Squash Soup
From Susan Branch's book, "Autumn"
Makes 10 cups
3 Tbsp butter
1 lg. onion chopped
2 carrots, sliced
2 med. potatoes, peeled and cubed
2 1/2 lbs. butternut squash, peeled and cubed ( You can get 2 1/2 packs of the already cubed squash from Trader Joe's!)
6 Cups chicken broth
1 1/2 tsp curry
A pinch each of nutmeg and ginger, salt and pepper
Garnishes: sour cream, croutons or grated asiago cheese
Melt butter in soup pot, saute onion and carrots until soft; stir in potatoes and squash. Add stock, bring to boil, reduce heat and simmer, partially covered for 40 minutes. Add curry, nutmeg and ginger. Puree soup in batches in a blender. Return to saucepan, add salt and pepper to taste. Enjoy!