It is officially Fall and I couldn't be more excited about the return of warm drinks, sweaters and some yummy soup to end these chilly, beautiful days. I always have big plans to make meals in my slow cooker this time of year, but let's get real: who is that prepared? Mornings are fast enough without layering on the chopping and prep time.
The best option really is fabulous soup that is easy to make. My husband and I made this over the weekend (we had a "Parent's Night" while Muffin stayed with his grandparents) and it was so yummy and easy I'd make it any night of the week. Perfect!
· 1 (2 to 3 pound) butternut squash, peeled and seeded (they sell this in the frozen food isle if you don’t have/want to deal with fresh)
· 3 tablespoons unsalted butter
· 1 medium onion, chopped
· 5 cups chicken stock
· 1 cup of white wine (or more, in or out of the soup)
· Salt and freshly ground black pepper
Cut squash into 1-inch chunks. In large pot melt butter. Add onion and cook until translucent, about 8 minutes. Add squash and stock. Bring to a simmer and cook until squash is tender, about 15 to 20 minutes. Stir in wine. Puree with a hand blender (If you don't own one you should! Life changing!). Stir and season with curry, salt, and pepper. Voila!