Soup Kitchen

Butternut Squash Soup
1 Medium onion, diced
3-4 cloves of garlic, minced
4 Tablespoons butter (more if feeling indulgent)
2 Butternut squash, cut in half longitudinally and de-seeded.
5-6 cups chicken broth (or water with boullion)
1 Tablespoon curry powder
Salt and pepper

Directions:
Roast squash: place, cut side down, on cookie sheet in 400 degree oven for 45 mins to an hour. Squash should be soft enough to scoop out of peel easily with a spoon.

While squash is roasting:
sautee onions and garlic in butter in large soup pot until onions are tender and garlic is fragrant.
Add Chicken broth and simmer for 10 minutes.
Add Squash to broth mixture and let simmer a couple of minutes; add curry powder.
Use an immersion blender (if you want to make this really easy) or transfer in batches to a blender/food processor to puree soup to right consistency.
Add salt and pepper to taste.

I served it with a dollop of yogurt and Turkish paprika. We also froze some and it tasted good when thawed.

Unexpected fact: Reagan loves butternut squash. He went crazy when he smelled it roasting in the kitchen and kept on coming in and whining for some squash! He was acting like the butternut squash was a T-bone steak or something. We gave him some of the leftover roasted squash, and of course I took a picture because I thought it was funny.