Spiced Butternut Squash Soup

It is Friday and the first snowflakes fall already. What am I going make for dinner? This warm, creamy, fantastic spiced butternut squash soup is at the top of my list. The soup is super easy, quick, and delicious and requires several ingredients that I already have on hand. Let's get started ka! 

Ingredients:

2.5 pounds butternut squash, peeled, chopped
3 stalks celery, chopped 
1 carrot, chopped 
2 onions, chopped 
2 cloves garlic, minced 
1/4 teaspoon ground nutmeg 
1/4 teaspoon ground cumin
1/4 teaspoon ground curry powder
1/4 teaspoon clove 
1 bay leaf  
4 cups water, I make a vegetarian version or chicken stock
1/3 cup half and half 
1 tablespoon butter 
1 tablespoon olive oil 
salt and freshly ground black pepper to taste 
parsley leaves for garnish (optional)
sour cream for serving

Instructions:

Heat butter and olive oil in a medium pot over medium heat. Add onion, garlic, and sauté for a few minutes or until translucent. Add carrot, celery, and squash, and stir well. Pour water or chicken stock and bring to a boil; cover partially and reduce to simmer. Add  ground nutmeg, clove, curry powder, cumin, bay leaf, and stir until fragrant. Season with salt and pepper. 
Cook until vegetables are tender about 20 minutes. Let cool slightly and bring the bay leaf out from the pot. I use a hand blender that makes a quick work for pureeing soup in the  pot until smooth. Then drizzle with half-and-half cream and mix well. Heat through, but not boil. Adjust seasoning. 
Ladle into a bowl, and top with a dollop of sour cream and garnish with chopped parsley leaves. Enjoy ka!

Would you like a warm bowl of soup ka?