Soup's On!

There's nothing better than a beautiful seasonal soup that is both easy AND delicious. This is a soup/stew that never fails. In addition, it's so good for you! The people who attended my first Vegetarian Tasting Night were big fans.

Butternut Squash/Carrot Curry Soup (My mother-in-law’s recipe)

6 large carrots, peeled and sliced crosswise into thirds

½ large butternut squash (you can even cheat and get it already peeled and cut)

1 large onion, cut into eights (just a regular old onion)

olive oil (just enough to cover the vegetables, but don't go crazy!)

1 teaspoon curry (don't let the curry scare you!)

Preheat oven to 425. Spread vegetables on a cookie sheet. Pour some olive oil over it and mix. Bake about 35 minutes, stirring occasionally.Transfer to a soup pot. Add a quart of vegetarian broth. Whirl with a handheld blender and add curry last.