Soup of the week

This week's soup was Butternut Squash. I stole it from Beth's blog. It sounded really yummy, and smelled SO good while it was cooking. Brent really enjoyed the smell wafting into the bedroom where he was studying. The results? It was ok. I always forget that I am not a squash/sweet potato kind of girl but try them once in awhile just in case I've changed my mind. I think I'm getting better though because the soup was good, especially with the crusty baguette. I think I may have put in too much curry and next time I will use veggie broth instead of chicken broth. The savory chicken flavor didn't complement the squash very well. Long story short, we didn't love it but we liked it enough to tweak it and try it again in the future. If you like squash though, I bet you'll love it! Oh, another plus was that since I bought the squash pre-cubed, it was SO easy to make! Here's the recipe:

Butternut Squash Soup

4 c. butternut squash cubed (buy it already cubed from Trader Joe's or your local grocery store, it will save you a lot of time.)
1 peeled and quartered Granny Smith apple
1 c. chopped onion
1 tsp. sugar
1/2 tsp. salt
1/2 tsp. curry powder
1/8 tsp. pepper
dash of allspice or nutmeg
1 5 oz. can evaporated milk
2 14.5 oz. cans of chicken or vegetable broth

1. Put all ingredients except milk in pot and bring to a rolling boil.
2. Simmer for 25 minutes (until squash and apple are very soft).
3. Put mixture in food processor or blender and puree until smooth.
4. Poor back into pot. Stir in milk and serve at desired temperature.