Soup Season is Here!

It's been rather chilly here in Victoria as of late, fall is definitely in the air. I came across a butternut squash soup recipe last week that sounded like just the thing to warm my insides. Me being me, I added some stuff and changed some stuff from the recipe and here's what I ended up with!

Curried Butternut Squash Soup

• 4 pounds butternut squash, peeled and seeded
• 2 yellow onions
• 3 small apples (I used 1 Macintosh and 2 Winter Apples)
• 3 tablespoons good olive oil
• Kosher salt and freshly ground black pepper to taste
• 3 cups chicken stock, preferably homemade
• 1 tbsp good curry powder
• 2 tsp ground cumin

Chop squash, apple, and onion into about 1/2 inch cubes, toss in olive oil and season with some kosher salt and freshly cracked pepper. Spread out on 2 parchment-lined baking sheets and cook at 375F for 45 mins, turning once or twice. Add about half of the roasted veggies to a food processor and puree while adding some chicken stock until it becomes nice and smooth, dump that in a big soup pot and repeat with remaining veggies. Once you have all your squash/apple/onion mixture pureed and in the pot, turn on to medium heat and add curry and cumin and remaining chicken stock - you want a nice thick soup but not too thick! Bring to a boil and taste, adjust salt and pepper as needed (I used no salt added chicken stock so I had to add salt to bring out the flavors). Cook on really low for about 20-30 mins to let the curry flavors develop.

A very tasty way to warm up after raking leaves in the backyard yesterday :)