Comforting, warming, simply perfect… Away from the chilly brisk outdoors, a warm bowl of soup sounds so right. Whether complex or simple, such an inviting meal helps take the chilly edge off what fall has to offer.
Soup is like a good friend giving you a big hug.
For the soup recipe, I infused the soup with thyme and clove. Much like adding a bay leaf or two, these two seasoning impart a delicate whisper of flavor that works so well with the more complex flavor of curry powder. I also did not add any sweetener a lot of butternut soups have. I feel adding onions and sweet potato adds an earthy sweetness on their own. So pull up a chair, we’ll have soup!
Butternut Squash Soup Recipe
1 small yellow onion, diced
2 Tablespoons safflower oil -or- olive oil
½ teaspoon curry powder
3 whole cloves [optional]
2 cups butternut squash, peeled, seeded & cubed
1 medium sweet potato, peeled & chopped [approximately 1 ½ cups]
5 cups chicken stock -or- vegetable stock
1 thyme spring
½ teaspoon seal salt.
Crème frâiche [for dolloping]
preparing the soup:
- Sauté onions with the oil, curry powder and cloves on low until translucent.
- Add squash, sweet potato, stock, thyme sprig and sea salt. Simmer covered until everything is tender.
- Remove thyme spring and whole cloves.
- Puree soup and adjust seasoning to taste.
- Serve with a dollop of crème frâiche.