I spent all of last week in sunny Florida enjoying 75-80 degree weather and prancing around in my summer clothes. As you might imagine, coming back to West Virginia winter weather wasn’t much fun. As much as I say I enjoy all four seasons, I tend to doubt this stance of mine every winter. The only thing I think I’d actually miss about winter if it stopped existing? The feeling that I get after eating a hearty stew, spicy chili or a creamy soup. Soup is obviously a dish best served piping hot. My favorite type of soup? Curried. I can make just about any vegetable into a curried soup. I’ve already tackled tomato, cauliflower and broccoli. Today, I’m focusing on a special golden winter squash: butternut. This curried butternut squash soup is a silky smooth and spicy soup that will warm you up on the inside during this bitterly cold time of year. This orange-hued soup is made with comforting ingredients and spices including curry powder, cinnamon, nutmeg, butternut squash, carrots, and chicken stock. I like to garnish this soup with raisins for a little something sweet to help battle the heat. If you don’t want your soup to be too spicy, use less Serrano pepper or omit it completely. So after you make this soup, which curried soup of mine do you think you’ll try next? 🙂 Like this recipe? Pin it to your favorite Pinterest board now so you will remember to make it later!
