Butternut Squash Soup Ingredients: 2 tablespoons butter 1 cup diced onion 12 1/2 pound butternut squash, peeled and cut into 1-inch cubes 6 cups quality chicken stock or broth salt and pepper to taste 1-2 teaspoon curry powder, to taste Crème fraiche or heavy cream Directions: 1. Heat a large pot over medium low heat. Add onion and sauté, stirring occasionally, until onion is soft. 2. Add squash and chicken stock and bring to a boil. Reduce heat, cover and simmer for 20-30 minutes, until squash is tender. 3. Use an immersion or regular blender to puree this mixture in batches, carefully venting the lid. Return to pot. Add salt and pepper, if desired. Stir in curry powder. Simmer for 5 minutes. 4. Ladle into bowls and serve with a dollop of crème fraiche or a drizzle of heavy cream.
The days are cold and crisp which means bundling up is in order on a daily basis. Although I am personally not a big fan of snow or winter in general, there is a comfort that the cold weather brings. Moments like walking into a house filled with the aroma of a delicious pot of soup on the stove. Ahhh! Soup is one of my favorite winter meals for so many reasons. They taste divine, warm you right up on a cold day, and you can load them up with plenty of nutritional ingredients. - By Nadia Carriere
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