SOUP - Butternut Squash (by Betty McAnally)

By RHagan

Ingredients

• 2 tbsp butter
• 1 small onion
• 2 celery stalks
• 2 medium carrots
• 1 yam
• 1 yellow potato
• 1 medium butternut squash
• 1 tsp red curry powder
• salt and pepper to taste
• 1 tetra container chicken (or vegetable) stock depending on size of Veggies. * I usually add one more after cooking, before blending.

Preparation

Step 1

Sauté onion and celery in butter. Chop all remaining veggies then add everything to your soup pot, including red curry. Bring to a boil and then turn down to medium heat until veggies are soft. Once cooked, run through blender until creamy. * Add more stock if it’s too thick. red curry powder
salt and pepper to taste