Ingredients
- 1 Tablespoon Olive Oil (or Vegetable Oil)
- 1 Medium Butternut Squash
- 1 Stalk of Celery (Diced)
- 1 Medium Onion (Diced)
- 1 Large Carrot (Diced)
- 1 Medium Potato (Diced)
- 900 ml (4 cups) Chicken Broth
- Salt and Pepper to taste
- 1/4 tsp Curry Powder
Directions
- Put oil celery, onion and carrot in a large pot and sauté til onions are translucent
- Put Squash, potato, chicken broth, curry powder in the pot
- Bring to a boil and cover and let simmer still potatoes and squash are tender
- Use a hand blender to blend everything together
- Season with salt and pepper
Option: Served with a teaspoon of sour cream