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

1. Put oil celery, onion and carrot in a large pot and sauté til onions are translucent
2. Put Squash, potato, chicken broth, curry powder in the pot
3. Bring to a boil and cover and let simmer still potatoes and squash are tender
4. Use a hand blender to blend everything together
5. Season with salt and pepper

Option: Served with a teaspoon of sour cream