Yummy Butternut Squash Soup

• 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

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

vidalia onion, olive oil, butternut squash before cooking, clove garlic, stalks celery, carrots, gold potatoes, chicken broth, t, saffron, salt, nutmeg

Taken from www.epicurious.com/recipes/member/views/yummy-butternut-squash-soup-1229420 (may not work)