2-2 1/2 lbs. butternut squash
2 tbsp. butter
2 carrots, sliced
1 onion, chopped
1 stalk celery, chopped
2 potatoes, peeled and cubed
5-6 c. chicken stock (canned is okay)
1 1/2 tsp. curry powder
Pinch each: nutmeg and ginger
Sour cream for garnish

My market peels and seeds their squash, which is handy as it must be done for this soup. Cube it and set aside. Melt the butter in a large soup pot; add the carrots, onion and celery; saute until soft. Stir the squash and potatoes into the vegetables. Add the stock; bring to boil, reduce heat and simmer, partially covered for 40 minutes.

Add curry, nutmeg and ginger. Puree the soup in batches in a blender. Return to saucepan; add more stock if necessary to thin; salt and pepper to taste. Serve hot with a dollop of sour cream.