When I was at Jacque's in the fall of 2013, she told me about this fabulous soup recipe. Now I make it all the time.
3 T butter
1 lg onion, chopped
2 carrots, sliced
2 med potatoes, peeled and cubed
2.5 lbs butternut squash, peeled and cubed
6 c chicken stock
1.5 t curry (I use 1 t)
pinch of each: nutmeg and ginger
Garnish with sour cream or croutons or grated asiago cheese.
You may want to also include a turnip and parsnip in the soup too.
Melt butter in soup pot, sauté onion and carrots until soft, stir in potatoes and squash. Add stock and bring to a boil, reduce heat and simmer, partially covered 40 min. Add curry, nutmeg, and ginger. Puree soup and add salt and pepper to taste.