We just may have a white Christmas after all here in Seattle. It snowed last night and the streets are covered in a beautiful thin blanket of white. It probably won’t last so we’re enjoying it while it’s here.

After frolicking in the snow at least one thing is required: something hot. If it’s late enough in the day I prefer a hot mug of Chambord spiked cocoa, but it’s still a bit early so a nice bowl of soup satisfies and takes the chill off. One of my all-time favorite soups is this recipe for Curried Butternut Squash, adapted from the Silver Palate Cookbook.

Curried Butternut Squash Soup

4 tablespoons sweet butter
2 cups yellow onions, finely chopped
4 teaspoons curry powder
3 pounds butternut squash
2 apples; peeled, cored, and chopped
3 cups chicken stock
1 cup apple juice
Salt and pepper

Optional: crème fraîche for topping

Melt the butter in saucepan. Add chopped onions and curry powder. Cook covered over low heat until onions are tender (about 25 minutes).

Meanwhile, peel the squash ( a regular vegetable peeler works best). Scrape out the seeds and chop.

When onions are tender pour in the stock, add squash and apples, and bring to a boil. Reduce heat and simmer, partially covered, until squash and apples are very tender (about 25 minutes).

Puree soup in the pot with a stick (hand) blender or transfer to a food processor and blend. Add apple juice. Also, add additional stock, if needed, until desired consistency is reached.

Season to taste with salt and pepper, and add a dollop of crème fraîche.

4-6 portions

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