Creamy Butternut Squash Soup

By Katherine Yuko Fry

Total Cook Time: Approximately 1 hour
Servings: Approximately 6

Ingredients
32 oz carton of Chicken or Vegetable Stock
1 Medium Butternut Squash
1 Medium Yellow Onion
1 Large Russet Potato
2 Carrots
3 Stalks of Celery
2 teaspoons of salt
2 teaspoons of ground pepper
1 teaspoon of Curry Powder
1 teaspoon of Cumin
1/2 teaspoon of Nutmeg
3 cloves of Garlic
Oil

Optional Ingridients
Italian Herb Mix and/or Cayenne Pepper 
1/4 cup of Half, Half/Cream, Sour Cream

Tools/Equipment
Stove
Blender
Large Pot
Knife & Cutting Board
Stirring Spoon

Directions

1. Peel and dice butternut squash, russet potato, yellow onion, carrots, and celery. 
2. Heat oil in large pot and sauté onions until golden.
3. Add butternut squash, russet potato, carrots, and celery
4. Cook for five minutes, allowing vegetables to heat through.
5. Add stock of choice to pot, and bring to a boil.
6. Add all spices while stirring soup.
7. Boil vegetables and stock for 15 minutes until everything is soft.
8. Ladle soup into blender and blend until completely pureed (no chunks).
9. Pour soup back into pot and heat through.
10. Optional - Stir in cream to desired creaminess level.
11. Serve and enjoy.