Curried Butternut Squash Soup

• 6 tablespoons butter
• 3 medium onions, chopped
• 1, 8-ounce celery, chopped
• 1 pound of carrots, shredded
• 3 medium butternut squash
• 1 clove of garlic, minced
• 2, 49.5-ounce can of chicken or vegetable broth
• 1 tablespoon curry powder
• salt and pepper to taste

1. Melt butter and sauté onions, celery, carrots, and garlic until soft.
2. Add squash, stock, curry, salt, and pepper.
3. Bring to a boil and then simmer until squash is tender.
4. Puree in food processor or blender.
5. Remove and strain for a velvety soup.

For garnish serve with a dollop of sour cream, yogurt, or parsley.

Serves 16.

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