A fall favorite … Butternut Squash Soup.

Every year when I make this I think … Why haven’t I made this sooner. I love this soup. It’s always so satisfying and delicious!

1 medium to large butternut squash
1 small onion
1 small sweet potato
2 stalks of celery
2 large carrots
6 cups chicken stock
2 tbsp curry powder (I prefer Madras)
2 tbsp butter
1 tbsp olive oil

Roast your squash (cut in half and coated w/olive oil, salt & pepper) for 35 minutes at 375 degrees.

Meanwhile, finely chop all the other ingredients with salt and pepper and saute until soft. Add stock then when the squash is ready, cube it up and throw in with soup mixture. Add curry powder and cook for approximately 35 more minutes.

Once all ingredients have cook, puree in blender.

Serve with crusty bread or croutons.


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