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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:

1. Sauté onions with the oil, curry powder and cloves on low until translucent.
2. Add squash, sweet potato, stock, thyme sprig and sea salt. Simmer covered until everything is tender.
3. Remove thyme spring and whole cloves.
4. Puree soup and adjust seasoning to taste.
5. Serve with a dollop of crème frâiche.

Serves 6-8.