Creamy Butternut Squash Soup

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Even Downton Abbey has its cold, damp evenings, and with such a large house one is sure to catch the shivers now and then. Fortunately this thick and creamy soup is sure to warm up the most frigid of guests! Perhaps Daisy, after witnessing the dead body of Pamuk, would see if there were any leftovers of this soup available to warm her chilled spirits.

Yields 4 Servings

2 tablespoons unsalted butter
1 clove garlic, minced
2 medium onions, chopped
2 medium carrots, chopped
1 celery stick, chopped
2 medium sweet potatoes, cubed
1 medium butternut squash, peeled, seeded, and cubed
1 (32-ounce) container chicken stock
1 teaspoon curry powder
½ teaspoon nutmeg
½ cup sour cream
Kosher salt and freshly ground black pepper to taste

1. Melt butter in a large pot over medium heat. Add garlic, onions, carrots, celery, sweet potatoes, and squash. Cook for 8–10 minutes or until lightly browned. Pour in enough chicken stock to fully cover the vegetables. Bring mixture to a boil, then reduce heat to low. Cover pot and let simmer for 45 minutes or until all vegetables are tender. Stir in curry powder and nutmeg.

2. Using an immersion blender, blend soup until smooth. Stir in sour cream, then salt and pepper to taste.