For some, pumpkin spiced lattes is their sign that fall is here, for me that item is butternut squash soup. There is something about that deep orange colour, and the warmth it brings with each spoonful. As the leaves start to turn, this is one of my favourite dishes to make! Often times I will make a double batch and freeze some for an especially blustery day. Serve as a side dish or the main event.
Butternut Squash Soup
1 tbsp oil
1/2 cup chopped onions
1/2 tsp curry powder
2 cups chicken or vegetable broth
4 cups peeled, cubed butternut squash
1 cup peeled, chopped pears or apple
First step is to tackle the butternut squash - the most cumbersome of all the steps. The good news, once your done, it's smooth sailing! I like to peel my squash first with a vegetable peeler. Then I cut it in half, and scoop out the seeds. After this, you just have to cut it into cubes and you're all set!
Saute the onions in the butter or oil in the bottom of your pot until tender. Add the curry powder to the onions and saute for 1 minute. Add the rest of the ingredients to the pot and bring to a boil. Once boiling, cover the pot and reduce to a simmer for 20 minutes. Blend the contents together until pureed and enjoy! Add more curry powder to taste or season with pepper or parsley.
Voila - sunshine in a bowl!