Butternut Squash Soup (serves 2-4, but can be doubled)
- 20-oz package of cubed butternut squash (about 4 cups)
- 1 small yellow onion
- 1 green apple
- 32-oz carton of chicken stock
- 1 tsp curry powder
- Extra virgin olive oil
- Salt and pepper
Roughly dice the onion and apple. Coat the bottom of a pot with olive oil, add the onion and apple, cook until soft and translucent.
Add the cubed butternut squash, salt, pepper, and curry powder to the pot and pour in the chicken stock. Cover the pot and let simmer on medium heat for 30-40 minutes or until the squash is soft.
Using an immersion blender, puree the soup until completely smooth. (If you don’t have an immersion blender, you can ladle the soup into a food processor to puree.) Season with salt, pepper, and curry powder to taste.