For all you successful gardeners, this recipe
was in today's Rocky Mt. News, shared by the
local restaurant:

Wolfgang Puck's
BUTTERNUT SQUASH SOUP serves 4-6

1/2 c. onion, roughly chopped
1 lg. squash (2-2 1/2 lb, peeled, seeded and diced)
4-5 med. potatoes, peeled and diced
3 large carrots, peeled and diced
2 ounces butter
1 quart vegetable stock
1 pint cream
2 tsp. curry powder
2 tsp. fresh lemon juice
2 tbsp. brown sugar
salt and pepper to taste

--In a large, heavy pot (5 qt. at least), melt
the butter over low heat.
--Add onions, squash, potatoes and carrots;
cover and cook on low heat, stirring occasionally,
till vegetables are translucent but not brown, about
1 hour. The objective is to bring out the natural
sugars.
--Add the vegetable stock, cover and simmer gently
for 2 hours, until the vegetables are soft.
--Add the cream and curry powder. Use a hand
blender or mixer and blend till smooth.
Season with salt and white pepper.
--If needed, adjust sweetness and acidity with
lemon juice or sugar.

Gloria's note: I don't understand why lemon juice
wouldn't cause the cream to curdle. Don't blame me,
it's Puck's recipe!

gloria p