Categories: soup

Ingredients

• 4 tbsp butter
• 1 butternut squash, large
• 1 tsp curry powder
• 3 cloves garlic
• 1/4 cup heavy cream
• 4 red bell pepper, chopped
• 1/2 tsp nutmeg
• 1 tsp salt
• stock, veggie (enough)
• 3 medium onion, white or yellow

Directions

1. Heat oven to 350F. Slice the squash lengthwise, lay the halves in a baking dish, brush liberally with butter and a little honey or brown sugar, and let bake until soft (about 45 min).

2. Throw a big plop of butter in a large soup pot. Sauté a few cloves of minced garlic at medium heat for < 1 min. Turn heat low, add three medium chopped white or yellow onions. Add salt and curry powder. Let it sit and get all sweet and tender for about 20 min. Add several chopped red peppers and enough to stock to cover veggies, and let simmer until the squash is ready.

3. When squash is soft enough to scoop out of its skin, let it cool off a bit, then chop it up and add to the soup pot. Blend in batches. return to heat and simmer 10 min.

4. Off heat, add cream & nutmeg. Substitute milk, or nothing, if you want).

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