Winter Vegetable Soup

This quick-to-make soup is delicately flavored and absolutely delicious!

2 tablespoons butter
1 Vidalia spring onion, chopped
2 teaspoons curry powder
4 cups chicken, turkey, or vegetable stock
1 small butternut squash, peeled and cubed
2 Korean sweet potatoes, peeled and cubed
3 large pieces candied ginger, finely diced
1to 2 teaspoons salt
1 cup half-and-half

Equipment: Soup pot
Natural gas stovetop

Makes 4 to 6 servings.

Melt the butter in the soup pot and cook the onion over low heat, stirring occasionally, until translucent. Stir in the curry powder and cook for two minutes. Add the next five ingredients and bring to a boil. Reduce the heat to a gentle simmer, cover the pot, and cook for 30 minutes. Add the half-and-half and adjust the seasoning as needed. Cook for another few minutes until the soup is very hot, but do not let it come to a simmer. Serve with a hearty country bread.