This type of squash is easy to grow or can be found at many farmers markets. Stored in a dark, cool place, butternuts can last for several months, giving much enjoyment through the fall and into the winter. I'm a huge fan of soups, and this is one of my favorite preparations.
1 tablespoon of butter 2 tablespoons of olive oil 2 large onions, chopped 5 cloves of garlic, minced 2 tablespoons of sweet curry powder* 1 teaspoon of nutmeg 1 teaspoon of freshly ground black pepper 2 quarts of chicken stock** 3 butternut squashes, peeled and cubed 2 large potatoes, peeled and cubed Salt to taste 2 to 3 cups of heavy cream Chopped chives as a garnish Sour cream or crème fraîche (optional) 1. In a large stockpot, add the olive oil and butter over medium-low heat. Add the onions and garlic, and sweat until they're soft. 2. Add the curry, nutmeg, pepper and chicken stock. Increase the heat and bring the mixture to a boil, then add the cubed squash and potatoes. Cover the pot, reduce the heat and allow the ingredients to simmer for 30 minutes. 3. When the vegetables are tender, use an immersion blender to purée the soup (or purée it in batches in a food processor). Taste the soup, and add salt and more pepper if needed. Once smooth, allow the soup to simmer for a further 15 minutes. 4. Just prior to serving, add the cream. Start with 2 cups, then use more if the soup is too thick. Taste it again, and add salt if needed. Ladle the soup into bowls, add a dollop of sour cream or crème fraîche, and sprinkle with chopped chives. *Sweet curry powder is available at Penzeys Spices in Carytown. For a spicier soup, substitute hot curry powder instead. ** Vegetable stock can be used as a vegetarian option.