When Winter Squash is $0.69/pound

It's time to make soup! Squash is in season right now and there's a huge bin of them at The Good Food Store, which is a couple of blocks from our house and feels like my home away from home.

(Note the pre-wedding "china" in this old photo. I forgot to take a photo last night in our pretty Deruta mugs)

My favorite recipe is from the February 2007 issue of Bon Appetit for Curried Butternut Squash Soup. I like this one because it uses Thai red curry paste instead of yellow curry powder for the kick.  We like our Thai spice, so I usually add an extra half or full teaspoon of the curry paste.  It only serves 6, which goes quickly in my house, so I'd recommend doubling the recipe.

Here it is:

• 2 2-pound butternut squash, halved lengthwise, seeded
• 2 teaspoons olive oil

• 2 tablespoons (1/4 stick) butter
• 1 cup chopped onion
• 1 cup chopped carrots
• 1/2 cup chopped peeled apple
• 2 teaspoons Thai red curry paste
• 2 14-ounce cans low-salt chicken broth
• 2 bay leaves
• 1/4 cup whipping cream (I just used whole milk)
  
• 2 tablespoons honey

• 6 tablespoons sour cream, stirred to loosen
• Chopped fresh cilantro

Preheat oven to 375°F. Brush cut side of squash with oil; place squash, cut side down, on large rimmed baking sheet. Roast until tender, about 1 hour. Cool slightly. Scoop squash out into large bowl. Measure 3 cups squash (reserve any remaining squash for another use).
Melt butter in large pot over medium-high heat. Add onion, carrots, and apple; sauté 5 minutes. Add curry paste; stir 2 minutes. Add chicken broth, bay leaves, and 3 cups squash. Bring to boil; reduce heat to medium-low and simmer uncovered 1 hour. Discard bay leaves. Working in batches, puree soup in blender until smooth**. Return to same pot. Stir in cream and honey. Season with salt and pepper. Rewarm over medium-high heat.
Divide soup among bowls. Drizzle with sour cream; sprinkle with cilantro.

** I use my immersion blender right in the pot and save myself a big, splattery mess on the countertop.  Easily the best $30 I've spent for a kitchen item. 

Bon Appetit!