Yum! Looks good. Here is a recipe that works well for meatless dinners. VERY filling!
Curried Butternut Squash Soup (makes 1 gallon of soup)
2 large butternut squash, peeled, seeded and chopped
1 stick unsalted butter
3 large shallots, chopped
2 - 3 tsp. curry powder (to taste)
2 qts. chicken stock (okay, maybe not “vegetarian”, but veggie stock might work okay)
1 cup heavy cream
salt and pepper to taste
Over med-high heat, melt butter in a large soup pot then add shallots. Sautee shallots until translucent. Add curry powder to shallots and sautee for one minute. Mix in chopped squash then chicken stock, salt and pepper. Cover and bring to boil. Turn down heat and simmer for 20 minutes or until squash is tender and cooked through. Take off heat and puree with an immersion blender. If you don’t have one, ladle in stages and puree in your blender and return to the pot. Stir in cream and heat until hot, not boiling. Enjoy!
Yummmmm... thank you!