Splurge this week with this curried mussel and butternut squash soup. First the soup starts out with leeks and diced butternut squash being sautéed with butter and seasoned with curry powder. Next chicken stock is added and the base of the soup is brought to a simmer. It is cooked until the squash is tender, then the base is pureed until smooth. In another sauce pot the mussels are steamed with white wine and thyme. Once the mussels are cooked the white wine steaming liquid is added to the butternut squash base, then the mussels are added last. Garnish each bowl with fresh cilantro. Serve the curry mussel soup with your favorite bread.

Contains dairy