Since we're gearing up for Thanksgiving (TON O'LEFTOVERS) I haven't been doing much cooking this week, but last week in addition to the lasagna I posted about previously, I also made a curried butternut squash soup that Alan really seemed to enjoy. It makes an easy (although not necessarily quick) meal on a cold winter's night. I recommend making this dish when it's raining outside and you can curl up by the fire while eating it.
Step 1: Buy pre-cut butternut squash cubes from Trader Joe's.
(Note: right now they have giant bags on sale because of Thanksgiving.)
Step 2: Finely chop 1 onion and 1 head of garlic and sauté in butter and olive oil
(Note: use as much as you want, I won't tell)
Step 3: Throw in the squash & stir regularly so nothing sticks
(Note: you might have to add more butter or oil at this point)
Step 4: Add in 8 cups of chicken broth & bring to a boil
Step 5: After the soup has been boiling for 3-5 minutes, reduce heat and simmer for 25-30 minutes so that the squash gets nice and squishy
Step 6: Add as much cream as you like. (I go with about 1/2 cup for this recipe)
Step 7: Continue simmering for 5-8 minutes
Step 8: Add in 2 tbsp curry powder, 1 tsp cumin, 1 tsp turmeric and 2 tbsp of brown sugar
(Note: you can add in more sugar if you like it sweeter. But don't use white sugar! I beg you. Also, feel free to add more curry powder if you like it to have more kick. I like a subtle curry flavor so that the flavor of the squash isn't masked by too many spices.)
Step 9: Use an immersion blender to blend the whole thing up. Make sure there are no chunks left. This usually takes about 3-4 minutes.
Step 10: Serve & eat. But don't eat immediately because this sucker will be HOT and you will burn your tongue.