Curried Butternut Squash Soup

I had a ton of butternut squash from my bountiful basket, that I needed to use up quick, so I found a recipe that I tweaked just a little and it turned out great. This was a perfect dish for the cold rainy day we had here a few days ago.

Ingredients:

1 T oil

1 T butter

1/2 cup diced onion

3/4 cup diced carrots

4 cups steamed or baked butternut squash*

3 cups vegetable broth

1 t curry powder + to taste

salt and pepper to taste

nutmeg to taste

Directions:

1. Heat oil and butter in a large pot over medium heat. Add onion and cook until translucent.

2. Add broth and carrots. Simmer until tender. Season with curry powder, salt and pepper

3. In a blender or food processor, combine steamed butternut squash and broth mixture. Blend until smooth. Return to pot and heat through. Serve with a dash a nutmeg.

*I have found the easiest way to soften butternut squash is to cut it in half, place in a microwave safe dish with a small amount of water and cook for about 15 minutes. It scoops out really easily.