6 recipes, one day—Part 4—Creamy Butternut squash Potage

Ok, now this one was so good that when I came home, I make some immedietly.
It's so smooth and comforting and warm.

Even though spring and the warm weather is among us, this potage makes me kinda, almost want to have colder weather just so I could have some, sitting in a blanket, by a fire.

I said kinda almost.

This one pretty much cooks itself. It's THAT easy. Try it!

Here's what we used:

• 1 butternut squash, deseeded, peeled and cubed (we learned the hard way, if you can, please buy the already peeled and cubed squash. It'll make your life so much simpler)
• 2 onion, chopped in 4
• 2 cloves of garlic
• 6-8 carotts, chopped
• 2 large potatoes, peeled and chopped
• 1 tablespoon of cinnamon
• 2 1/2 tablespoon of curry powder
• 2 tablespoon of parsly
• 1 tablespoon of cayenne pepper
• 2 tablespoons of onion powder
• 2 cups of vegetable broth
• 1 cup of water
• salt and pepper
• 2 tablespoons of butter (margarine)

1. In a very large sauce pan, over medium-high, melt butter and drop in all the veggies. Stir and let cook for about 3-5 minutes.
2. Pour in the broth, water, and all the spices. Stir. Turn the heat to medium-low and let cook for about 20-25 minutes or until the veggies are soft.

3. When this is ready. Let it sit for about 5 minutes, off the the heat.
4. Using a blender, pour in the soup, little by little and blend. BE CAREFUL. Hot liquids in a blender tend to explode a bit. Use a wash cloth over the lid to secure it.

5. Pour it all back in a sauce pan, and heat it back up to eat it!

Normaly, a potage will have cream in it. But because we used potatoes and blended it, it gives you the same smooth and creamy texture.

While writing this, I wish I had some...