Butternut Squash Soup

This is my all-time favorite homemade, soup, from scratch, that I love to make when autumn rolls around. It takes some work, but, boy, is it worth it!! Plus its low-fat and low in calories! This soup has a smooth and creamy texture, just like it's name {Butternut} and rich in flavor, however the very best part is, there is no cream involved! The trick is in the blender! I collected this recipe while I was a junior attending Utah State (Go Aggies!!) and I'm soooo happy I passed it on to my mom when I discovered this gem. Since getting married and moving around, I happened to lose my copy. So thanks to mom for keeping it tucked away safe, I went to her recipe book again today.

Butternut Squash Soup

• 3 Tbsp butter
• 2 large sweet onions
• 1 Tbsp curry powder
• 2 large butternut squash or 3 lbs, peeled, seeded, and cut into 1 1/2 inch chunks
• 2 cans chicken broth
• 1/2 tsp salt
• 2 1/4 cups water

Directions:

Melt 2 Tbsp of butter over medium-high heat. Add onions and satee for 20 minutes until golden and tender.

While the onions are softening, that's when I peel, seed and chop the butternut squash. Its pretty labor intensive because the squash isn't soft in the least bit, but it has an incredible flavor that is well worth the effort.

Once onions are tender, add the curry powder and rest of butter. Cook for 1 minute.



Add everything else and heat to boiling. *chef's note* Once I put the liquid in the pot and the squash isn't covered, I usually add more of both the broth and water til its almost all the way covered. You don't want tons of liquid in it otherwise it gets too watery.

After you bring it to a boil, reduce heat to low. Cover and simmer soup til squash is tender, about 25 minutes.

Then put into blender or food processor and liquify on low speed til smooth and creamy. You'll have to blend in batches.

And enjoy fall in a bowl!