October 1 - Day 74

Curried Butternut Squash Soup

Heat 1 TBSP oil in stockpot. Add one medium onion chopped and 2 cloves garlic minced and saute until soft but not brown, 6 to 7 minutes. Add 1 butternut squash, peeled, seeded and cut into 1 inch cubes, 6 cups of vegetable broth, 1 TBSP + 2 TSP curry powder and 1/2 TSP salt and bring to a boil. Reduce heat and simmer until squash is tender, about 12 to 15 minutes. Remove from heat and puree with an immersion blender, or in batches in a blender until smooth. Season with salt and pepper. Serve with a mozzarella avocado grilled cheese and a Season 1 episode of Roseanne.