Spring? And Curried Squash Soup.

This morning's walk from the student parking lot was frigidly horrifying. Or so I heard, as I'm lucky enough to get dropped off at the door.
It seems almost impossible for the windchill to be 25 below zero, because yesterday, temperatures were in the low 40's. It's almost unheard of in February, although not quite. Tomorrow the temperatures are supposed to pick back up to around 40. Not that I believe in all of that groundhog's day guff...but maybe Spring IS coming early.

I know I don't put many recipes up here...but tonight is a squash soup night, and I think it's about time that I express my true devotion to this delicious concoction. It's perfect, and spicy, and you can put sour cream on top. What more could anyone want?

Curried Squash Soup (adapted by memory from some Reader's Digest Cookbook):

1 Butternut Squash. A Big one, peeled, seeded, and chopped into 1/2 inch pieces.
1 Medium sized Yellow Onion. Or two, if it suits your fancy. Chopped.
2 Medium cooking apples. Macs are fabulous, but Braeburns add an interesting sweetness. Cored, peeled, and diced.
3 T butter or margerine
Curry. The recipe calls for a teaspoon or a tablespoon or something ridiculous like that. I just take a few handfuls and throw it in. I like my soup to be spicy.
A few pinches of Ginger
Four cups of Chicken Stock

Melt the butter in a relatively large pot or saucepan. Throw in the onion and sautee for about five minutes, or until tender and slightly browned. Add the squash, apples, curry and ginger, and cook, stirring (more like flipping), for about 10 minutes. Add the chicken stock, and bring to a full boil, then cover and simmer for 30 minutes.
Take everything, and puree it in a blender or food processor. Serve hot or cold with sour cream on top.

Tahdah! It takes awhile to prep, but is definitely one of the best dinners I've ever had.