[trisham]

I love both curry powder and nutmeg! Heavy cream? Always. :)

[boatbums]

In this recipe, I always saute the curry powder in the butter and onions (after onions have cooked some) to "toast" it a little (seems to improve the taste). Then I add the cubed squash, broth, s&p. Then simmer until squash is tender. Then puree with a stick blender, then add the cream. My husband LOVES this soup and it is very filling. It doesn't take all that long to prepare, either.

Another way I tried it was instead of peeling the butternut squash (which is NOT fun), I cut it in half, scoop out seeds, rub on some olive oil, s&p, then roast on a cookie sheet, cut side down, for about 20-30 minutes at 375 degrees, until tender. Then scoop out the flesh into the onion and broth mixture and proceed with the recipe. When the squash is roasted, it makes it SO much easier to just scoop out the flesh from the peel.