One of my favorite fall activities is making soup! I can take a few ingredients from the garden and create a wonderful, nourishing soup that we can enjoy and I can also freeze for later enjoyment. Butternut Squash Soup is a family favorite. Every time I find a recipe I have to try it and compare it to other recipes in my collection. Yesterday I made a wonderful Curried Butternut Squash Soup. Here is the recipe:

1 butternut squash, peeled and cut up

1 sweet potato or a large baking potato, peeled and cut up

3 large leeks cut up (white part only)

3 garlic cloves, minced

3 shallots (didn’t have any shallots so used onions)

1 stick of butter to sauté all of the above to a soft consistency


Than add salt and pepper and 1 tsp cumin

1 TBSP curry powder

32 oz chicken broth

Simmer until the squash is soft, and then puree the soup with a blender or an emersion blender. When it is smooth and free of lumps add:

2 cups of heavy cream (I only used 1 cup of milk).

Enjoy!  Nancy

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