The winter months always remind me of my days as a child growing up in the Midwest when we would be under a blanket of snow for what seemed like an eternity. But what I always looked forward to during this time of the year, were the savory soups and stews that my mom would make on the stove. With the cold weather ahead, why not make some hearty winter comfort food. One of my favorite things to make in the winter is butternut squash soup. The color is so vibrant and the taste is smooth and filling at the same time. Here is our family recipe with a few extras thrown in to spice things up for the cold weather.

Here is what you will need:

• 1 large butternut squash, peeled, seeded and cut into square chunks. To save time and effort, most grocery stores now sell organic squash already peeled and cut.
• Extra virgin olive oil
• 1 large sweet onion
• 2 boxes of low-sodium chicken broth
• 1 clove of minced garlic. Again, to cut down the prep time, I use the minced garlic in a jar.
• 1 jalapeño, (optional) to kick things up a notch!
• Salt, pepper and cumin, to taste
• Sour cream, to garnish

1.Heat oil in large saucepan on medium heat. Add squash, onions, diced jalapeno (with seeds) and garlic; cook 5 minutes or until crisp-tender, stirring occasionally. Season with salt, pepper and cumin; cook and stir 1 minute.

2. Gradually add the broth. Bring to boil; cover. Simmer on low heat 15 minutes or until squash is tender. Process, in batches, in food processor or a blender until smooth. Return to saucepan; cook until heated through, stirring occasionally.

3. Ladle into bowls. Top with sour cream and give it a swirl for that fancy look. Serve with some thick, crusty bread and a crisp chardonnay.

This recipe will be sure to keep you warm (and full) over the winter months in Big Canoe. Bon appétit!