You may have noticed that it’s squash season. I’ve recently become addicted to the stuff, and since it also happens to be soup season… well, you do the math. I’ve been busy reinventing squash soup in just about every conceivable way. Though I have made one about every week for the past month, only the best of the best will make it onto the blog. This one, for instance, is no slouch. The sweet, mild flavor or Butternut squash goes so nicely with curry spices. You can make this is spicy or gentle as you like, and it can be converted easily for vegans or vegetarian diets. Also feel free to garnish the stew with any sauteed vegetables you like. I used sweet potatoes and bell peppers, but anything from mushrooms to zucchini would work just as well.
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