Soup du jour

With the sun no where to be found, I found it difficult to pay much attention to the abundance of strawberries and tomatoes that late summer still has to offer. It was a  gloomy day at the market which led me straight to the butternut squash. After a quick car ride home, my passenger napped in a four hundred degree oven for one hour and  was united in the blender with yogurt and veggie stock. Back on the stove top, I added a pinch of garlic salt and a palmful of yellow curry powder. Thus my butternut squash curry bisque was born.  Fresh cilantro garnish is a must!