Ah, another gloomy Monday in March.  This is the time of year that everyone seems to be really over “winter” and ready for warm weather and the outdoors. Unfortunately, Chicago isn’t cooperating today. Although give it 5 minutes, that could change.

The fact that I’m in between jobs right now further emphasizes the gloom of the day, but I refuse to let my mood go south.  In fact, I had a hankering for soup today, something sunny and bright, that would lift my spirit and impart a sense of joy into my day. And voila! My curried Butternut squash soup came to mind!

This is a soothing, warm soup, a little spicy and very filling. You can go completely veggie if you’d like by swapping out Vegetable Broth for the Chicken Broth, and can take it one step further to go Vegan by omitting the butter. Pair it with a salad and maybe a hunk of multigrain bread, and you have a complete meal.

Give it a try and see if it doesn’t brighten YOUR day! And as always, tell ’em Rocco sent you!

Curried Butternut Squash Soup – makes 6 cups

• 1 large butternut squash, sliced in half and seeded, rubbed with olive oil
• Olive oil for roasting
• 1 medium yellow onion, diced
• 2 cloves garlic, minced
• 2 carrots, diced
• 1 stalk celery, diced
• 6 cups Chicken Stock (or Veggie broth)
• 1 bay leaf
• Salt and pepper to taste
• 1-2 tsp Curry powder OR garam masala :
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground nutmeg
  • 1 1/2 teaspoons ground coriander
  • 1 1/2 teaspoons ground cardamom
  • 1 1/2 teaspoons ground black pepper
  • 1/2 teaspoon cayenne
  • 1 tablespoon ground cumin
• Additional cayenne for heat (optional)

1. Preheat oven to 375.  Place oiled halves of the squash on a foil lined baking sheet. Bake for 40 minutes, or until flesh is tender when pricked with a fork. Set aside to cool.
2. In a dutch oven, heat oil and add onion, carrots, celery and garlic. Cook, stirring often, until the veggies become soft, approximately 7-10 minutes. Try not to brown anything.
3. Scoop the cooled squash flesh into the pot with the veggies and add the stock , the curry and the bay leaf. Bring to a low boil, reduce heat and let simmer to blend the flavors.
4. Remove Bay leaf and using an immersion blender, puree soup to desired consistency. Taste and adjust seasoning accordingly.  Add bay leaf back to pot and continue to simmer.  Serve warm with a sprinkle of paprika on top or a scoop of non-fat greek yogurt.  Enjoy!