Butternut Soup

This is one of my favorites. It reminds me of fall. It is easiest to make if you have an immersion blender (which I do not) but it also works in a food processor (in batches) or in a regular blender.

1 butternut squash, apprx. 8 cups cubed (I buy a package of pre-cut butternut squash at Costco...so much easier than cutting up a full squash)

1 can (14 oz) chicken broth

2 tbsp butter

1 small onion, chopped

2 cloves garlic, minced

2 cups Half & Half or whole milk (I made it recently with fat free Half and Half and it worked great!)

1/4 - 1/2 tsp curry powder (I did a little more because I like the curry flavor)

salt and pepper, to taste

dash nutmeg

sour cream for garnish

optional: 2 tbsp brown sugar

1. Place butternut squash in 3 qt. saucepan, add chicken broth; bring to a boil. Cover, reduce heat and simmer until tender (10-15 min.)

2. While squash is cooking, saute chopped onion in butter until tender and beginning to brown or carmelize. Add garlic for last 30 seconds, or until fragrant. Add approximately 1/2 cup Half and Half and puree with handheld blender. (We prefer our soup well blended, so I skipped this step and instead blended it after I added the butternut squash to the mixture)

3. Mash squash; add onion and garlic. (This is when I blended it)

4. Stir in remaining half & half. Season to taste with curry, salt, pepper and nutmeg. Warm through, if desired. Thin with milk, if needed. Garnish with dollop of light sour cream.

Serve and enjoy!