This is the season of ripening. Leaves and berries, nuts and fallen apples all bring a rich earthy aroma. The days are growing shorter and colder and thoughts go to the cedar-lined box packed with winter sweaters and all things warm and cozy.
The tapestry of autumn foliage is predicted to peak Oct. 7 through the 13th in northern Connecticut. October light is beautiful. The cooler, drier air and the lower angle of the sun create an intensity and clarity of color that make the rich reds, oranges and yellows glow.
I have so many butternut squash soup recipes that it’s hard to pick a favorite. This one has a hint of curry that brings some warmth to the autumn chill.
Butternut squash soup ingredients
- 2 tablespoons butter
- 1 cup finely chopped onion
- 3 cloves garlic chopped
- 4 cups chicken broth
- 2 lbs. butternut squash, peeled, seeded and cut into 1-inch pieces
- 2 heaping teaspoons curry powder (or more to taste)
- 1 teaspoon salt or to taste
- 1/4 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper
- 1/2 cup half & half
- 2 tablespoons maple syrup
- 1/4 cup sour cream (optional)
Directions
Melt the butter in large pot over medium heat and cook the onions and garlic until soft.
Stir in broth, squash, curry powder, salt, cumin and cayenne powder. Bring to a boil, reduce heat to low, partially cover and simmer until squash is tender.
Remove from heat and stir in half & half and maple syrup. Purée in a blender in batches until smooth. Pour into bowls and top with sour cream, if desired.