Curried Butternut Squash Potage

The weather has been pretty dreary lately, with buckets of rain coming down the past 5 days so a nice warm, hearty soup sounded so comforting.  I also found an enormous butternut squash at a farmer's market a few weeks ago and it was the perfect time to cook it. This soup recipe is one of my first very own and every time I make it I try to perfect it a little more.

Its pretty simple and only takes about 30 minutes to make. Also, the chicken stock can be swapped out for veggie stock to make it a completely vegetarian soup. Its warm and comforting and will perfume your kitchen with amazing smells.

Butternut Squash Soup

- 2 to 3 pound butternut squash; peeled, seeded, and cut into 1 inch cubes
[* save the seeds and roast them- they taste like pumpkin seeds]
- 2 tbsp neutral oil (canola, veg)
- 3 cups chopped leeks
- 2 tsp minced garlic
- 1 cup chopped carrots
- 1 tbsp salt
- 1 tsp pepper
- 1 tsp cumin
- 1 tsp curry powder
- chicken stock [ enough to cover everything in the pot, 2 to 4 cups depending on how much squash you use]
- 1/4 cup heavy cream [*optional]

In a large pot, heat the oil over medium heat and add the leeks and garlic, cook for 5 minutes until translucent. Add the carrots, cumin, curry, salt & pepper. Cook for another few minutes.

Add the squash and chicken stock. Bring to a simmer and simmer on low for 20 minutes or until the squash is fork tender.

Puree the soup with an immersion blender (or regular one in batches) until smooth and finish with the cream if desired.

Enjoy!