This soup is a staple at my parents’ house during the fall.  A hearty favorite to warm you up on those brisk days after picking apples or working in the yard.  Of course I had to make some small changes, to add a little something special.  With the shiitake mushrooms fresh from the farmers market as a garnish the soup is over the top.  This is best to make this soup when you have time to let it simmer before blending to enhance flavors.

Ingredients:

– 2 medium-large butternut squash

– 2 Tbsp butter

– 1 large onion, diced

– 3 large cloves of garlic, sliced

– 2 1/2 tsp curry powder

– salt and pepper to taste

– 1 jalapeno pepper, seeded and diced

– 2 Tbsp fresh chopped ginger

– 6-8 cups of chicken or vegetable broth

Garnish Ingredients:

– 6-8 shiitake mushrooms, sliced

– olive oil

– 1 clove garlic, minced

– 1 tsp fresh thyme, center stem removed

Directions:

1. Peel and cut the squash into 1-2″ cubes.

2. Over medium heat in a large pot saute onions, garlic, ginger, jalapeno, and butter for about 5-10 minutes.

3. Add curry and let the fragrance develop over medium-low heat for about 2 minutes.

4. Add squash and stir well, heating about 5 minutes.  Add broth and bring to a simmer for 2 hours if able, at least 30 minutes if you are short on time.

5. Puree with immersion blender until silky smooth.  If you haven’t invested in an immersion blender, you are really missing out.

6. Make garnish for serving:  Slice shiitake mushrooms and heat in a small heavy skillet with butter, garlic and thyme for 10 minutes on medium-low heat until cooked through.

This is the complete first of fall meal: Wine cooked pork tenderloin with sweet potatoes (recipe to come later this week),  topped off with homemade apple pie for dessert.