Curry butternut soup

This has been our favorite soup this fall — we love how it’s comfortingly creamy yet slightly spicy.

In a stockpot or deep saucepan, sauté an onion or two in butter or oil. (I like to add shallots as well when they’re handy.) Meanwhile, peel and remove the seeds from a butternut squash. After some experimentation, I found that the easiest way to peel butternut is to cut it into sections and then stand it up on a cut edge and peel down with a paring knife. It can be tricky but it’s not hard.

Chop the peeled butternut flesh into one-inch cubes (approximately) and add to pot. Saute with onions on medium heat (add more oil if necessary to prevent sticking) until butternut begins cooking. Add stock or water to just barely cover contents and bring to a boil. Reduce heat and let simmer until butternut are tender. Using a blender, carefully puree soup (we use an immersion or stick blender at home). Return soup to pot and add curry powder and cayenne to taste (a little cayenne goes a long way). To increase creaminess, add heavy whipping cream to taste or coconut milk. For best flavor, refrigerate overnight and reheat — the flavors will blend beautifully.

One good-sized butternut will make enough soup for four servings.