Butternut Squash Soup

Here's another wonderful winter soup, not a ton of ingredients, but ones that are in season and should be taken advantage of then they are here! A great combination of Acorn Squash with Butternut Squash and a hint of sweetness from the Orange Sweet Potatoes- a perfect combination!

Ingredients:

1 clove garlic, minced

2 TBSP grape seed oil

1/2 onion, chopped

2 carrots, chopped

3 medium sweet potatoes, cubed

1 small-med. butternut squash

1 large acorn squash

4 cups of chicken broth

1/8 tsp curry powder

4 TBSP sour cream

s & p

This is what it looks like after simmering, before you puree it...

Directions:

Bake your squash on a roasting pan or cookie sheet on 375 for about 45 minutes- 1 hour (you can leave them whole, you just need to slice them in half and scoop out the seeds when they are done cooking and throw them away). Pierce them with a fork, when they are tender, remove them and let them cool until you can touch them. In a large soup pot, add your garlic, onion, and oil and saute for a few minutes. Add your sweet potatoes, carrots, curry and chicken broth and bring them to a boil. Let them cook for about 10 minutes, then add the flesh from your squash. Cover it and let it simmer for another 3o minutes. Puree your soup with a hand wand or a blender. Add s & p to taste and a dollop of sour cream to each bowl before you serve it.