Falling Slowly Into Fall with Butternut Squash Soup

I’ve posted this soup in the past but I didn’t include the recipe. This time the recipe is below but first let me talk about soups. Soups are the best thing for a chilly fall day or a rainy dreary day. Add a crusty slice of Irish Soda Bread and you have a meal. We may not get many of those perfect fall days here in Okinawa and you may have to wait until mid-December to finally get a day like that but honestly this soup is so good that I make it just about anytime of the year. The best part is, the soup is creamy and comforting but doesn’t have all that heavy cream like so many thicker soups have. So whether you make my soup or cook up your favorite, enjoy the fall days, slowly.

Creamy and comforting.
Creamy and comforting.

Butternut Squash Soup

Ingredients
1/2 onion, diced
3 – 4 garlic cloves, crushed
4 cups water
2 bouillon cubes (veggie or chicken)
2 -3 tsp cumin
1 tbsp curry powder
1 large butternut squash (or any type), cooked
3 mini potatoes, peeled and quartered
Salt/pepper, to taste
*herbal soup, replace cumin and curry with sage and parsley

Directions
Sauté onion and garlic until tender and fragrant. Add water, bouillon, cumin and curry powder (or herbs). Simmer for several minutes.
Mash the cooked squash and then add to pot. Add the potatoes, salt, pepper, and simmer for 15 -20 minutes or until potatoes are soft. Remove from heat and let cool.
Puree soup with an immersion blender. Serve warm with a garnish of fresh parsley or your favorite herbs.

*I prefer butternut squash when making this soup but your favorite or local squash will be just as wonderful.

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