One of my favorite fall activities is making soup! I can take a few ingredients from the garden and create a wonderful, nourishing soup that we can enjoy and I can also freeze for later enjoyment. Butternut Squash Soup is a family favorite. Every time I find a recipe I have to try it and compare it to other recipes in my collection. Yesterday I made a wonderful Curried Butternut Squash Soup. Here is the recipe:
1 butternut squash, peeled and cut up
1 sweet potato or a large baking potato, peeled and cut up
3 large leeks cut up (white part only)
3 garlic cloves, minced
3 shallots (didn’t have any shallots so used onions)
1 stick of butter to sauté all of the above to a soft consistency
Than add salt and pepper and 1 tsp cumin
1 TBSP curry powder
32 oz chicken broth
Simmer until the squash is soft, and then puree the soup with a blender or an emersion blender. When it is smooth and free of lumps add:
2 cups of heavy cream (I only used 1 cup of milk).
Enjoy! Nancy
Nancy on the Home Front 