Curried Butternut Squash Soup
(Makes approx. 4-6 servings) This soup has been my go-to since an early mentor, Karen Bacon served me a similar bowl of soup many years ago. I’ve since lost the original recipe, and I continue to tweak the ingredients and proportions with each batch. This is an approximation. So, approach the recipe with a improvisor’s mind—activating the tensions between the structure as it has been outlined and your own fluctuating impulses and tastes. Ingredients 1 large butternut squash, halved and seeded 1 tbs extra virgin olive oil ½ sweet or vidalia onion, chopped 3-4 medium-sized button or crimini mushrooms, chopped… read more
