Curried Butternut Squash Soup

I tried this for the first time this month and loved it!

Sadly, the Johnson children did not.

It involved the dreaded ingredient, squash, and they claimed it was more like warm baby food.

Ahhh, the life of a mother.

I still plan to make it again, maybe just for me.

This recipe is to serve 4.

1 butternut squash  (I cheated on this and bought the prepared package in the store.)

1/2 T olive oil

4 T butter

1-2 Granny Smith apples, finely chopped

1 celery stalk, diced

2 carrots, peeled and diced

1/2 yellow onion, diced

1/2 t curry powder

16 oz chicken stock

1/2 c heavy cream

Salt and pepper to taste

If using a whole squash, slice in half and remove seeds.  Place on lined baking sheet and rub with olive oil.  Place cut side up and roast at 350 until tender and slightly browned.  (If you bought the precut package, microwave or bake until tender.)

Melt butter in large pot.  Add apples, celery, carrots, onion and curry powder. Saute until soft.  Add squash and chicken stock to the pot.  Bring to a boil, then reduce heat and simmer 20 minutes.  Remove from heat.  With a potato masher or blender, blend until smooth.  Return to low heat and add cream - just to heat through.  Do not boil.  Season with salt and pepper and serve.

*It is quite thick, so more stock or cream could be added to reach the desired consistency.