Now, it is even winking at me from clear packages at Costco.
I remember from years past how warming and heartening butternut squash soup is, and so, so easy to make. Truly it takes only minutes.
Best of all, it tastes rich, yet has less than 100 calories in a cupful.
The only seasoning you need to add is a blend of warming and fragrant curry spices. In India, where curry originated, the spices are traditionally prepared fresh, just before using. But a really good brand of commercial ready-mixed curry powder works beautifully. I love Sun Brand Madras Curry Powder, available in many markets and on Amazon.
Just lightly brown the onions, stir in curry, and add squash and chicken broth. See how lovely it looks while cooking.
Let it cool a bit, then pour into the blender and turn it into a smooth puree.
As Mary Oliver reminds us:
Are my boots old? Is my coat torn?
Am I no longer young, and still not half-perfect? Let me
keep my mind on what matters,
which is my work,
which is mostly standing still and learning to be
But while winter lingers, I want to sip a steaming cup of squash soup while writing to you at my computer, and savor each and every moment.
ASTONISHING BUTTERNUT SQUASH SOUP
12 cups, or 12 first course servings
1/2 stick (4 tablespoons) butter
2 large onions, sliced
1 tablespoon curry powder
10 cups (about 3-1/2 pounds) Tahitian or butternut squash, peeled, seeded, and cut into ½ inch chunks
42 ounces chicken broth
1 teaspoon salt
In a 4 or 5 quart saucepan, melt 2 tablespoons butter over medium heat. Add onions and cook until golden and tender, stirring occasionally. Add remaining butter and curry powder and cook 1 minute, stirring, to remove any raw flavor. Add squash, broth, and salt, heat to boiling. Simmer over low heat until squash is very tender, about 20 minutes. Let cool until luke warm.
Transfer half the soup to blender. With dish towel covering the top blend at low speed until very smooth. Pour soup into storage containers.
Reheat soup before serving.
To prepare in advance: Soup may be stored, covered, in the refrigerator for at least a week, or in the freezer for months.