1 butternut squash
1 tbsp olive oil
1 onion, chopped
2 celery stalks, chopped
2 carrots, chopped
2 potatoes, chopped (I was thinking this would also be good with yam)
2 cloves of garlic, crushed
4 cups low sodium chicken or vegetable stock
1 tsp curry powder (optional, but delicious)
1. Prepare butternut squash as per one of the above methods (seriously use the microwave).
2. Add oil to a large pot over medium heat. Combine onion, celery, carrot and garlic and sauté for 4-5 minutes.
3. Add potato, squash, stock and curry powder. Bring up to a boil then reduce to a simmer and cook covered for about 30 minutes (or until veggies are soft).
4. Puree with a hand blender or blender and serve.
Stay warm people, I know my Alberta readers are really feeling the cold these days.