Serves 6.

2 tbls. olive oil

1 cup onion, chopped

1 cup carrots, chopped

6 cups butternut squash, diced (fresh or frozen)

½ tsp. cumin

¼ tsp. curry powder plus extra for

½ tsp. salt

½ tsp. pepper

4 cups chicken broth

½ cup half-and-half OR whole milk

1. In a large sauce pan, heat olive oil and sauté onion and carrots until translucent. Add squash and seasonings, stirring to mix well, then add chicken broth.

2. Cover and let simmer until squash is soft

3. Remove from heat. Allow to cool slightly. Purée in a food processor, slowly adding half and half OR milk until smooth.

4. Return to heat to warm. Serve with a dollop of sour cream or plain Greek yogurt and a sprinkle of curry powder.