Early Fall Butternut Squash Soup Recipe

This is how today's recipe went but things change depending on what's available. Squash is the main thing, and potatoes. Plus the curry flavoring and sage. Those are the things I wouldn't change should I make this again.


2 large cloves of garlic, finely chopped
1 bunch of chives, finely chopped (I used scissors)
1 large bell pepper finely chopped
1 red anaheim pepper, finely chopped
1 small poblano pepper finely chopped
2 tbs olive oil

3 sprigs of thyme


1 med butternut squash peeled and chopped, I did it in mini wedges but it doesn't matter how
1 apple peeled and chopped
1 potato peeled and chopped
1 large parsnip, peeled and chopped
2 ears of corn, cut off the cob
water - about 2 quarts, whatever covers all the ingredients
1 heaping tbs yellow curry powder
1-2 tsp Bragg's aminoes
1/2 tsp smoked paprika
1/2 tsp dill weed
1/2 tsp coriander
1/2 tsp cumin
1/2 tsp vegebase powder
1/4 tsp cinnamon
2 sprinkles of cardamom - not very much necessary

ending flavor boosts:

finely chopped bunch of cilantro, oregano

2 tbs butter
1 bunch of fresh sage. I held the bunch between my thumb and index finger, snipped the leaves into four rows, then cut across to have a minced sage effect. I mixed that into the butter to have a butter sage which was added last for maximum sage and buttery flavor.

In a large pot, sautee the base ingredients minus the thyme until they are well incorporated and very tender. Add the thyme and stir around. Add all the soup ingredients. Stir well. Bring to a boil. Set to simmer. When squash is tender, add the cilantro and oregano. Cook another five minutes. Set to very low. Remove about a quarter of the soup and puree. Add that and the sage butter into the pot. Stir well. Cook over very low a bit more (about 5-10 minutes). Turn off heat. I would wait a little bit before serving.