Ingredients

1 Large Vidalia onion

3T Olive Oil

2 medium size butternut squash–cubed (you need 8 cups of cubed butternut squash before cooking)

1 large clove garlic

3 stalks celery (chopped)

2 carrots (chopped)

2 large Yukon gold potatoes–cubed)

8 cups chicken broth

2T curry powder

several threads of saffron

Salt and Pepper to taste

Whole nutmeg to be grated on top as garnish

Preparation

  1. Chop onion, garlic and celery. Saute in 3 T Olive Oil until lightly golden–take care not to let mixture brown.
  2. Add carrots and squash and continue to cook on medium heat for approximately 10 minutes.
  3. Add 8 cups of broth or water
  4. Add cubed potatoes to the soup pot and cook for approximately 45 minutes.
  5. Salt/pepper to taste
  6. Add 2 T curry powder (start with this and add a little more to taste if desired.)
  7. Crumble saffron threads to soup pot.
  8. Once spices are well mixed into soup, shut off heat and let the soup sit and cool.
  9. Puree soup mixture.
  10. Serve with some freshly grated nutmeg on top