Ingredients

2 Tbss Butter

1 Medium Onion - Diced

1 Rib Celery - Diced

2 Cloves Garlic - Chopped

1 Tbs Ginger - Minced

1 Tbs Madras Curry

1 3 lbs butternut Squash -Cubed

6 Cups Chicken Stock

1 Bay Leaf

1 Tbs grated orange zest

Salt and pepper

1/4 cup plain yogurt

2 tbs minced Fresh cilantro or Parsley

Preparation

  1. Cook onion, celery, garlic in ginger with butter in stock pot for 6 to 8 minutes.

  2. Add curry, stirring constantly 1 to 2 minutes. Add squash, chicken stock, bay leaf and orange zest. Bring to boil and simmer for 30 minutes. Remove bay leaf.

  3. Blend soup until smooth. Return to pan, add salt and pepper. Garnish with yogurt and cilantro.