Food is Love-Squash Soup

I love to cook and am pretty good at it-at least according to my friends, family and palate. The process of cooking a fabulous meal or a pot of soup makes me happy because I know it will be met with real appreciation for both the product and the effort.  Food is Love will be an ongoing segment of my blog so watch for some yummy stuff.

I eat almost everything and so am open to food ideas that others may turn up their nose to.  I implore you to step out of your comfort zone and give a different idea a try.  I have often had a friend or family member tell me, "I have never liked (insert some seemingly hideous food) until now.  You have changed my mind about X".  I love that! Having made that statement, I will admit right here that lots of folks will tell you right off the bat, "I don't like squash". Okay, but I am putting this up anyway.  It is the perfect autumn dish and is a quick soup to make-which many are not.  By the way, though I rarely meet a recipe I don't like, I almost never make it according to direction.  I like to get a "feel" for it and adapt along the way.  Some of you are like that, and some measure every drab.  For those that adapt, be my guest, for those that don't, not to worry, we are making soup, not souffle-meaning, nothing is critical.  Relax and enjoy the ride.

Julia's Squash Soup

5 lb. butternut squash-seeded, peeled and cubed-about 2/3rds into 1# pieces and 1/3rd into small dice
2 large or 4 small leeks-white part only, split, washed and sliced thinly
1 c half and half
8 c. chicken broth
3 whole red peppers-roasted and diced small ( if this is daunting or you are short on time, you can
      substitute jarred)
1 #14  can of petite diced tomatoes-drained
1/2 t. nutmeg
1 t. curry powder
1 T sugar
juice of 1/2 lemon
1 T butter
salt and pepper to taste

In a large pot lightly saute the leeks in butter for about 5 min, until somewhat translucent and fragrant.  Add the large pieces of squash, and broth.  Bring to a boil and reduce heat.  Simmer over low heat for approximately 30 min.-until squash is soft.  Using a hand blender -or this can be done in batches in a regular blender-blend the soup until smooth.  Add the balance of the squash, red peppers, tomatoes and seasonings to the pot.  Simmer over low heat until squash is tender-about 20 min.  Finish with the half and half.  Adjust thickness of soup to your taste-with broth or milk.  Makes about 10 cups.  YUMMY!  If you want to "lighten" this soup, decrease half and half.  If the thickness of the soup is not your style, feel free to further thin it with broth.  Some folks just don't like the texture, thinning will make a big difference.

I don't like to call out "number of servings" because of course, that depends on many things.  I won't quote calories or fat because I am a cook not a nutritionist.  I believe in moderation in all things.