Ye Olde Tavern Life

Butternut Squash Soup

4 tablespoons butter

1 large onion, chopped

2 med. potatoes, peeled and cubed

3 carrots, sliced

3 lbs. butternut squash, peeled and cubed

6 cups chicken stock

2 teaspoons curry

pinch each: nutmeg and ginger

Garnishes: sour cream, croutons, choice of grated cheese, chives

Melt butter in soup pot, saute onion and carrots until soft; stir in potatoes and squash. Add stock, bring to boil, reduce heat and simmer, partially covered for 40 minutes. Add curry, nutmeg and ginger. Puree soup in food processor or blender. Return to saucepan, add salt and pepper to taste. Garnish as you wish.