Curried Butternut Squash Soup

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Have you ever met someone that is so flippin' cute that you just want to stick them in your pocket and take them home?  That's how I feel about Kate Horning.  

Kate is a local blogger, dietitian, culinary instructor, and health guru.  Along with her partner, Bryan, she recently hosted a group of Kentucky Food Bloggers for a tapas style dinner party.  I'm not gonna lie, I was a little intimidated when I visited Kate's site for the first time because this girl is all about cooking healthy while I find it difficult to cook without a stick of butter and half a slab of bacon.  But I signed up for the evening with an open mind and I am so glad I did.

Our menu for the evening:
             Tofu with Sauteed Greens
             Shrimp & Grits
             Curried Butternut Squash Soup
             Creole Burgers
             Hot Bananas w/Ice Cream

We milled about the kitchen watching Kate and Bryan cook and share their stories and tips.  Truth be told, I was itching to get on the other side of the counter and help out.  The chemistry between these two is the real deal and was not only informative, but entertaining.  They are perfect together.

I was unprepared to really like most of the menu items, but I loved everything.  Now, I won't be making tofu anytime soon, but I have already made the kale dish and the butternut squash soup.   And can't wait to make the veggie burgers.  Each dish was so full of flavor.  Oh, and I can't forget the wine!  Each course was paired with an delicious Kentucky wines from Wildside Winery.  

As much as I enjoyed all of the delicious food, wine, and conversation the take away of the night for me was the desire to try new foods and to eat a little healthier.  I'm not planning on giving up my butter or bacon anytime soon, but am trying to incorporate my veggies into my daily diet.  And for that, I thank you Kate!

This soup is super easy to make and you will swear it gets its creamy texture from cream.  Tastes decadent, but it's totally healthy.  

Curried Butternut Squash Soup
slightly adapted from Simply Nutritious by Kate

1 large butternut squash
olive oil
salt and pepper
1 small onion, diced
2 cloves of garlic, minced

2-3 cups chicken stock (I only used 2 and wish I had added the extra cup)
2 tablespoons curry
Sour cream for topping


Preheat oven to 425°.  Halve squash, scoop out seeds and place on baking sheet.  Drizzle with olive oil and sprinkle with salt and pepper.  Bake about 45 minutes, flipping halfway through, cooking until squash is tender.  In the meantime, place the onion in a stock pot with a drizzle of olive oil, and cook over medium heat until onions are soft and translucent, about 10 minutes.  Stir in garlic and remove from heat.  Scoop out squash and place in stock pot with onions and garlic.  Add chicken stock and curry and stir until combined.  Puree to desired consistency with blender, food processor, or immersion blender.  Cook until hot and serve with a dollop of sour cream.