Creamy Butternut Squash Soup

  • 2lb Butternut Squash (cut up into pieces)
  • 1 Giant yellow onion
  • 2 Garlic Cloves
  • Turmeric
  • Curry Powder
  • Dry Red Wine
  • Milk (I use almond milk) (About a cup or two)
  • Sour Cream or Creme Fraiche (optional)
  • Salt, Pepper
  • EVOO
  • Basil or parsley

  1. Place the butternut squash in a big pot and pour in a little milk and water (there should be more milk than water). Start with less liquid and add in more as you need it. Simmer over a low flame.
  2. In a separate pan, heat olive oil and then cook the onions until transparent. Add in the garlic and cook for a minute or two. Once cooked, pour the onion, garlic and remaining oil into the butternut squash pot. Cook them together.
  3. Add in salt, pepper, turmeric and mix well. Cook until vegetables start falling apart and becoming soft and mushy. Depending on your desired consistency, add in a little more milk.
  4. Use an immersion blender to puree the soup to your desired thickness.
  5. Add in the curry powder and wine. Cook together, adjusting spices to your liking.
  6. Optional: add dollop of sour cream/creme fraiche
  7. Serve with basil or parsley