autumn soup

I often see butternut squash soup on shelves of certain grocery stores, especially one with

 the initials of TJ.  I decided to make it myself instead of buying what appeared to 

be a fairly small box for its price.I checked out recipes (online of course, while 

feeling sorry for my neglected cookbooks). I found mostly recipes that seemed to 

present a sweeter side, and then along came a wonderful one that looked savory.
My choice flavor, especially in soups, is always savory. 

So I got the idea and then proceded to "wing it" 

(which is an expression we use around our house but now I'm 

wondering if anyone else knows what it means.)

It not only smelled good, it was pretty. And delicious. 

Recipe: I wrestled one butternut squash into submission of peeling, de-seeding, and 

chopping into small chunks. After cooking one chopped onion in  olive oil to a softness,

 I added the chunks along with about 5-6 cups of chicken broth (I make my own with paste) 

along with 2 tsp of curry, a shake or two of cinammon, and some garlic and white pepper. 

Once the butternut is a bit tender, I cooled it a bit and then popped it into the blender to puree. 

I warmed it all together, tested it for taste and it was ready.  Just spicy enough to bring a little 

comfort on an autumn rainy day. Serve with a dollop of sour cream (missing in photo.)

Autumn flowers from our garden!