Butternut Squash Soup

It is getting to be that time of year. When the nights are starting to get cooler and you can smell the wood burning  from the fireplaces in the air. Thoughts turn to comfort food and soup being at the top of the list. This is a favorite.

             
1  butternut squash, peeled and cut into cubes                                                                                                                
1  yellow squash, cut into cubes
5  medium size  potatoes, peeled and cut into cubes
48 oz. can chicken stock
salt & pepper
1 Tbsp. chopped fresh thyme
1 tsp. curry
1 medium onion, chopped
butter
Half and Half  (optional)

 Boil the squash and potatoes until soft and then strain most of the liquid out.  Meanwhile saute the onion in 2 tablespoons of butter until translucent. Add to the squash and potatoes. Add about 3/4 of the can of chicken stock, 2 teaspoons of salt, 1 teaspoon ground pepper, curry and thyme. Bring to almost boiling over medium heat, turn down the heat to low and continue to cook for a few minutes. Turn off the heat and add 1 tablespoon of butter.

Use your hand blender and puree the vegetables until smooth. Taste for salt, pepper and curry. It should just have a hint of curry flavor, not overwhelming. 
Add a half cup of half and half  if you want to make it nice and creamy.
Serve with a favorite warmed bread.
 
Judy

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