Butternut Squash Soup
Our dear friend from Switzerland spent Christmas with us and she prepared this savory soup which our family thoroughly devoured.
Her instructions: Chop an onion and mince garlic and place in sautee pan. Peel and cut the squash into large, bite-sized pieces. Add the onions and garlic, along with some cut potatoes. Sautee in a generous amount of a fresh, robust Extra Virgin Olive Oil. Add curry, turmeric, nutmeg, cumin, sea salt and any other desired spices. Add bouillon or stock, cover and simmer until well-cooked. Use a blender to mix.
Finish with a drizzle of EVOO or half 'n half and pumpkin seeds.
Enjoy and Guten Appetit!