Baby it's cold outside!

Hey guys yes it's fall time and all of our seasonal fruits and veggies are coming out to play! It is getting cold and for me that means its soup making season. Here is a simple and delicious recipe that uses butternut squash a hearty yet delicately flavored fruit that lends itself to sweet and savory flavor. 

Mushroom Butternut Squash Soup

1/2 lb. mushrooms, sliced
1/2 cup chopped onion
2 tbsp. butter or oil
2 tbsp. flour
1 tbsp. curry powder
3 cups chicken broth
1 (1 lb.) butternut squash
1 tbsp. honey
dash nutmeg
salt to taste
pepper to taste
1 cup evaporated milk
optional sour cream or yogurt, topping

Preheat oven to 400 degrees.Cut up the butternut squash into big chunks about 6 pieces. Place on a foil lined cookie sheet. Drizzle with olive oil. Roast in oven for 45 min- 1 hour until very tender. Remove from oven allow to cool for at least 20 min before removing the skin and seeds.  Puree in food processor until smooth. Set Butternut Squash aside. Sautée mushrooms and onion in butter or oil. Add flour and curry and stir. gradually adding broth. Add all but milk and cook, stirring, for 10 - 15 minutes. Add milk and heat through without boiling. May top with sour cream or yogurt.