Butternut Squash Soup

I make this stuff a few time a year, and big batches because it’s so popular.

1. Roast the butternut, just don’t bother making it unless you do this.
2. Use chicken stock instead of veggie stock, the chicken stock has umami that veggie stock doesn’t, of course if you want to stay vegan etc don’t do this.
3. Add a good whack (for about 4L of soup, I add about 1 cup) of smooth peanut butter.
4. A small amount of curry powder, garam massala etc. again, for about 4L I would add about 1 to 2 teaspoons.

Butternut soup can be mundane, but those tips will always guarantee a hit.
For a better tasting but longer recipe I recommend this
https://www.seriouseats.com/recipes/2016/11/classic-butternut-squash-soup-recipe.html
Protip – Roast the squash with a little butter in the oven for the BEST squash flavor. Then make soup.
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