Butternut squash soup

I was talking about Thanksgiving with a client and cooking in general last week when she shared with me one of her favorite recipes for butternut squash soup.

I made this last weekend with a big salad and grilled cheese sandwiches.

Not only is the recipe really easy but it is healthy too.

If you are looking for something to serve for guests coming over this month, I highly suggest it.

Happy December!

PS. Make sure to check back on Monday, as I have a big giveaway that you will not want to miss.

Butternut Squash Soup

1 tablespoon extra-virgin olive oil

2 tablespoons unsalted butter

2 large yellow onions, peeled and roughly chopped (about 3 cups)

2 cloves garlic, peeled and minced

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1/2 teaspoon garam masala or curry powder

1 large butternut squash, peeled, seeded, and diced

2 pints vegetable stock, warmed

Heat the oil and butter in a soup pot over medium heat. Add the onion and garlic and saute for about 10 minutes, or until they begin to soften. Add the salt, pepper, and garam masala and cook for another 2 minutes. Add the squash and cook for another 10 minutes, stirring occasionally. Pour the stock into the pot - if it doesn't quite cover the squash add some boiling water. Bring to a boil, lower to a simmer and cook until the squash is very tender about 20 minutes.

Let it cool for at least 15 minutes and then puree it in batches in a blender.

Be careful when blending hot liquids. Start slowly and work in batches if necessary. Pour back into the pot, gently heat, season with salt, and serve.