Butternut Curry Squash Soup Recipe

“Idk why but this is the recipe people ask me for the most. It’s fall. So it’s time: Ingredients 1 large butternut squash/pumpkin 1 large leek, white + light green parts sliced (or 1 onion, chopped) 8 cups chicken or vegetable stock 3–6 tbsp curry powder, to taste (I use McCormick—it gives the best flavor) 1 cup cream, half-and-half, or coconut milk/creamer (optional, but it makes it that much better) 2 tbsp butter 2 tbsp olive oil Salt to taste—you’ll probably need more than you think Roast the squash: Cut the butternut squash in half lengthwise and put it cut-side down on a baking sheet. I don’t even bother scooping out the seeds first anymore. Roast at 425°F for about 45–60 minutes, until completely soft. Once it’s cool enough to handle, scoop out and discard the seeds and pulpy bits, then scoop out the flesh. No peeling necessary! Make the soup: Add the butter, olive oil, and leek to a large pot and cook over medium-low heat until soft and translucent. Add the curry powder and cook for another minute or so, until everything smells amazing. Add the roasted squash and stir it all together. Let it jive for about 5 minutes, then pour in the stock. Bring to a simmer, cover, and cook on low for about 20 minutes. Blend with an immersion blender until completely smooth and velvety. Stir in the cream or coconut milk, if using, and salt generously to taste.”