This is a family favorite. I like to make this in my Dutch oven (in bulk), serve it for dinner, then freeze the rest in dinner-sized portions for later or for giving away. It freezes really well and stores great in gallon-sized freezer ziploc bags (laid out flat while freezing-then you can put multiple bags of different soups on their sides in a row for compact storage).

FYI, these amounts are really just a starting point – I just put in whatever I feel like at the time =)

2 – 2.5 lb butternut squash
2 Tbsp butter (or more!)
2 carrots, sliced
1 onion, chopped
1 stalk celery, chopped
2 potatoes, peeled and cubed
5-6 cups homemade chicken stock
1.5 tsp curry powder
pinch nutmeg
pinch ground ginger
yogurt for garnish

Cut the squashes into halves and roast in the oven – then scoop out and set aside. Be sure to reserve the seeds (soak in salt water, then roast – yummy!). Melt the butter in your Dutch oven or any soup pot; add the carrots, onion, and celery, ; saute until soft. Stir in the squash and potatoes. Add the stock; bring to boil, then reduce heat and simmer partially covered for 40 minutes. Add curry, nutmeg and ginger. Puree with stick blender (or in batches in a blender). Return to saucepan; add more soup if necessary to thin and salt and pepper to taste. Serve hot with a large dallop of yogurt! YUMMY!