Butternut Squash Soup

With the weather in Baltimore practically changing seasons daily, I find myself craving some comfort foods on the cooler days so I decided to breakout an old favorite! This soup is so silky and smooth, and doesn’t use any cream, so you won’t feel bad about have a second helping!

Butternut Squash Soup

Ingredients
2.5-3 lb butternut squash
2 small sweet potatoes
1 large sweet onion
~48oz chicken or vegetable stock
Curry powder
Salt
Pepper
EVOO

Directions
Preheat the oven to 375 degrees F. Cut the sweet potatoes and squash into 1″ cubes. Spread evenly over a baking sheet and coat in EVOO, salt, pepper, and a touch of curry powder. Roast the sweet potatoes and squash for about 30 mins, or until fork tender.

While roasting, dice the onion and sautee in a large pot until translucent. When roasting and sauteeing are done, add everything to the pot along with the chicken stock and blend using a stick blender until smooth. Add the chicken stock slowly. You may not need all 48oz. so just add until you get to the consistency you’re looking for. Add curry powder, salt and pepper to taste.

Serving Ideas
I love to serve this with a nice slice of crusty ciabatta bread rubbed with a garlic clove. You could also top with some chopped scallion, toasted coconut flakes, roasted cashews, or even some diced apple for a little crunch!