Butternut Squash Curry Soup

This recipe I loosely learned from my old roommate in Steamboat Springs, Dave Gale.  It has evolved a lot over the years, but the basic principle of using butternut squash, broth and curry is the same.  This recipe is easy to alter and change.  I start with butternut squash and then use whatever other vegetables I have on hand.  Sometimes I have everything below, sometimes I use more potatoes, sometimes I used almost all squash.  There is no perfect combination, just throw your root vegetables into a pot and add enough broth to cover it and put some curry in.  I've also added gram masala and anything else I think might taste good that day.  I haven't ever found a bad combination so I know you'll all love this recipe too.  So get out your blender and start cooking!

Butternut Squash Curry Soup

1 lb cubed butternut squash (about half a butternut squash)
1 potato,  cubed
1 sweet potato, cubed
1 or 2 carrots, diced
1/2 onion, diced
1 red pepper, diced
3 cloves garlic
1 jalapeño, diced (optional)
4-6 cups of vegetable broth

2 teaspoon curry powder
a few cranks of cracked pepper
Salt to taste
a dash of cayenne powder (to whatever spice level you prefer)
olive oil

Directions

1. Add some olive oil to a pan and sauté garlic, onion, red and jalapeno pepper until soft, about 3 minutes.

2. Add squash, potato, sweet potato and carrot, and then add enough vegetable broth to cover all ingredients and bring to a boil.
3. Reduce heat to a simmer and let cook for 20 minutes or until potato and squash cubes are very soft.

4. Using an immersion blender (or a blender), puree the mixture until  you reach a smooth consistency.  Add seasoning  and allow to simmer for an additional 5-10 minutes.
5. Enjoy!

I like to add a few crumbles of goat cheese or feta to the top of mine and eat with a crusty roll.