This hearty cream soup, enjoyed after a cold day outside, was perfect for the occasion. Prepare extra squash, broccoli, and potatoes a day or two beforehand, and it's very fast prep (not to mention efficient use of leftovers, if you're that type of cook).
Prep time: 15 minutes
Cook time: 20 minutes
3 cups chicken or vegetable stock
2 cups cooked butternut or other winter squash
1 1/2 cups steamed broccoli, coarsely chopped
1 1/2 cups cooked potatoes or sweet potatoes, coarsely chopped
2 teaspoons curry powder
1 teaspoon salt
2 tablespoons olive oil
1 small onion, minced (about 2/3 cup)
In a deep stock pot, combine the stock, squash, broccoli, potatoes, curry powder, and salt. Puree with an immersion blender to a smooth consistency. (Alternatively, prepare in batches in a food processor or blender). Place the stock pot on your stove over medium heat and cook, stirring occasionally, for 10 minutes or until beginning to bubble.
While soup is heating, heat the olive oil in a small skillet over medium heat and saute the onions, stirring, for 5-8 minutes or until they become soft and translucent. Remove from heat.
Distribute soup to serving bowls, garnishing with caramelized onions, and perhaps with a touch of sour cream.
Variation: Swap in other winter squash.