2 tbsp butter (or more if needed)
1 small onion
1 celery stalk
1 medium carrot
2 medium potatoes
1 medium squash
5 or 6 sprigs fresh tarragon
32oz chicken or vegetable broth
1/2 cup cream or less (optional)
salt and pepper
1 tsp curry powder (my husband's secret ingredient, he tries to put it in everything)
1 tsp pumpkin spice (nutmeg & cinnamon)
plain yogurt and parsley for garnish
Melt butter in saucepan and sautee vegetables for about 5mins. Cover with broth and simmer for about 40mins. Once vegetables are cooked, add tarragon and cream (if you prefer a creamier version) or more broth if needed, and spices. Use a hand blender to blend everything until smooth, add more broth if thinner consistency is desired. Garnish with a dollop of plain yogurt and some chopped parsley.
I think this makes about 6-8 servings but I'm not sure. I always end up chopping up a bit more vegetables than the original recipe called for, and since I don't have a very large pot I had to use two.
This is the best butternut squash soup ever, hands down.