Recently I have shared several simple soups: Irish Yellow Broth and Chicken Pot Pie Soup. Both are delicious and I enjoy making them in the fall and winter. To me the arrival of cooler weather means more opportunity to enjoy simple soups! I love being able to take a few ingredients from the garden and create a wonderful, nourishing soup that we can enjoy for lunch or for a simple supper. It’s better if I can make extra and freeze some to enjoy later. Butternut Squash Soup is another family favorite. This delicious soup has curry in it as well as leeks. I usually grow both leeks and butternut squash in my garden so this is a perfect soup to use up some of my garden harvest. In just a short amount of time you can enjoy a bowl of this soup. I hope you enjoy this recipe as much as we do!
Butternut Squash Soup
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
Sauté the squash, sweet potato, leeks, garlic and shallots in the butter until they have a soft consistency.
Once the ingredients are soft add the following:
Salt and pepper to taste
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).
Serve warm with a nice loaf of bread or sprinkle with croutons ! Perfect for those cool fall days!