Ingredients:
1 butternut squash, roasted (see below)
1 medium onion, chopped
3 cloves garlic, minced
1 apple, peeled and sliced or chopped
1 tbsp curry powder, heaping
3-4 cups chicken broth
2-3 tbsp vegetable oil
Method: Scoop the squash pulp from the skin. Meanwhile, heat the oil in a 4 quart soup pot on medium heat. Sauté the onion for 2-3 minutes. Add the apple. Continue cooking about 5 minutes until the onion and apple are soft. Add garlic and curry powder. Cook about 30 seconds, stirring. Add the squash and 2 cups of chicken broth. Simmer 10-15 minutes, adding more stock if it looks too thick.
Pulverize with an immersion blender until smooth, adding more stock as needed to make the consistency you like. Serve with a dollop of plain yogurt.
Roasting the squash: Cut it in half, lengthwise. Scoop out the seeds and discard them. Place the squash halves in a baking dish (lined with foil to simplify cleaning), cut side down. Roast 60-70 minutes, or until it is nice and tender when tested with a fork. Cool before scooping, to save your fingers.