Curried Butternut Squash Soup

Ingredients

• 1 2-pound butternut squash, peeled, seeded, diced into 1/2-inch to 3/4-inch cubes, yielding about 6 cups of cubed squash
• Extra virgin olive oil
• 1 teaspoon butter
• Salt
• 1 large yellow onion, chopped
• 2 teaspoons yellow curry powder
• 1 teaspoon whole mustard seeds
• A dash of ground cumin
• 1 tablespoon minced fresh ginger
• 4 cups chicken stock
• 1 teaspoon salt
• 1/2 cup sour cream
• 1/4 cup chopped fresh cilantro, can substitute parsley

Directions

1. Warm a tablespoon of olive oil in a large, thick-bottomed stock pot over medium heat, then swirl in a dab of butter.
2. Add the butternut squash in 2 batches, giving the pieces room rather than packing the pot. Turn the cubes through the fat, season them with a little salt, and arrange them across the bottom of the pot. Cook them with only an occasional stir, letting the cut surfaces pick up a pale golden edge.
3. Adjust the burner as needed, raising it to encourage color or lowering it if the squash starts to scorch or look dry. For the next batch, add more oil and butter as needed. Transfer the browned squash out of the pot and set it aside.
4. Pour another tablespoon of olive oil into the pot and warm it over medium heat. Stir in the chopped onions and cook, stirring here and there, until they soften. Add the curry powder, mustard seeds, cumin, and fresh ginger, and continue cooking for a minute or so. With a flat-bottomed wooden or metal spatula, loosen the browned bits from the bottom of the pot.
5. Put the butternut squash back into the pot. Pour in the chicken stock and add a teaspoon of salt. Turn up the heat until the soup reaches a simmer, then reduce the heat so it stays at a gentle simmer and cover the pot. Cook for 40 minutes, until the squash is fully tender.
6. Blend the soup until smooth with an immersion blender, or use a stand up blender and work in batches. Taste, and add more salt if it needs it.
7. Ladle the soup into individual bowls, then finish each serving with a dollop of sour cream and a sprinkle of chopped cilantro.