Curried Butternut Squash Soup
1 butternut squash, peeled and cubed
1 yellow onion, chopped
1 T curry powder
1 T olive oil
4 cups of low sodium chicken stock
1 t garlic powder
salt to taste
yogurt to garnish (optional)
In a heavy pan, heat the olive oil over medium heat. Add in the chopped onion and stir. Since I'm going to use my stick blender to puree this, rough chop is fine for the onion. Cook until transluscent, about 3 minutes.
Add in the curry powder and stir. Cook for 1 minute to let the curry spices bloom.
Cover and simmer for about 30 minutes, or until the squash is soft and the soup is hot. This is the soup after 30 minutes. If you don't have a stick blender, you could use a potato masher to mush the squash. Or if you want a chunky soup, you can serve as is.