My Own Butternut Squash Soup

This week has been pleasantly cool and autumnal, and I LOVE it. It's not too hot or too cold, you can be comfortable in either your summer or fall clothes, and you don't have to worry about melting every time you go outside. Fall is one of my favorite seasons: I love the feel, the look, the happy fall outfits, and the food.

Fall makes me think of apple and pumpkin pies, stews, mushrooms, baked goods, and apple cider. One of the best and most versatile autumn vegetables is the butternut squash, which can be prepared in unlimited and equally-delicious ways. This summer I prepared for my annual squash need by planting three squash plants in my garden. To my delight, they yielded about ten 1.5 pound butternut squashes. Needless to say, I will have to find new and innovative ways to prepare them in the weeks ahead.

The first thing I wanted to try was a butternut squash soup. I remember making butternut squash soup with my grandmother when I was a little girl. She had a big and beautiful old-fashioned kitchen in the turn-of-the-century house where she was born in Queens. There was a big iron stove and a faded wallpaper with green and gold glittering urns on it. The appliances and the furniture was from the 60s. We would bring out her special puree-wand and put it on the table. I'd kneel on one of the mint green plushy chairs to reach the table, and help to puree the squash.

Today, I went to my tiny and ill-equipped kitchen to make butternut squash soup. I had browsed some recipes, but didn't find one that shouted, "YES! Make me!" So, I created my own.

The soup was delicious and very unlike butternut squash soups I have had before. It was subtly spicy, but refreshing. Not one flavour was too overpowering, yet it was anything but boring.

This is my spicy, subtle twist on a fall favorite. Enjoy!

The Recipe:

2 1-1/2 butternut squash, peeled and cut into half inch cubes
4 cups water
1 beef boullion cube
1/2 cup onion, diced
1/2 cup shallots, diced
2 inches of fresh ginger, grated
2 tsps medium curry
2 tbsps butter
2 cloves garlic
1/2 cup cream

In a large pot, melt the butter and cook the onions and shallots on medium heat. Add the curry, ginger, and garlic and stir. Add the cubed squash and cook for about 8 minutes. Stir in the water and bring to a boil, then lower heat and simmer. Cook until the squash is tender, about 20 minutes. Add the cream and season with salt and pepper to taste. If you have a blender, puree the squash in small batches. If you are like me and do not have a blender or food processor, you can take an electric mixer to the mixture and blend it until all the squash has been pureed. If you find this difficult, you might want to hand mash the squash with a masher and then blend it.

Serve hot and with sour cream.

Photo credit: marthastewart.com