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Ingredients

• 1.5 lb butternut squash, peeled and cut into one inch pieces
• 4 cups chicken or vegetable stock
• 1 small onion, chopped
• One large (or two smaller ones) carrots peeled and cut into 3/4 inch pieces
• 1/4 cup chopped sage
• 2-3 cloves garlic, minced
• 1/4 cup fontina cheese (or a cheese of your choice. I like how fontina is both mild and easy-melting).
• Plain yogurt, for garnish
• 1 to 1 and 1/2 tsp curry powder
• 1 tsp nutmeg
• 1 tsp (or to taste) white pepper
• Salt and black pepper, to taste
• 2-3 bay leaves
• 1.5 tbs butter
• 1 tbs extra-virgin olive oil

Description

'Tis The Season For Butternut Squash! A Great Fall Or Cold Weather Soup. Also Pictured In The Photo Is Another Recipe Of Mine, A Pesto And Mozzarella Grilled Cheese.

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