All of this rain and wind from Hurricane Sandy has made me hungry for soup. I feel so grateful for our home and the safety of our family, when I know that many on the East Coast have been so devastated by this storm. If you try this recipe, say a special prayer before you begin eating it…for what you have, and for those who don’t have nearly so much right now.
Curried Butternut Squash Soup
Cook 2 c. chopped onion and 2 cloves garlic in 1 T. oil until soft.
Peel and cube 1 large butternut squash, removing seeds and pulp.
Add the squash and one box of chicken (or vegetable) stock to the pot with onions and garlic.
Add 1 T. plus 2 tsp. of curry powder plus 1/2 tsp. salt.
Bring to a boil and simmer until squash is fork-tender. Purée with an immersion blender until smooth.