2 - 2 1/2 lb. Butternut squash
2 tbsp. butter
2 carrots, sliced
1 onion, chopped
1 stalk celery, chopped
2 potatoes, peeled & cubed
5-6 c. chicken stock (can use canned)
1 1/2 tsp. curry powder
Pinch each: nutmeg, ginger
Sour cream for garnish

Peel and seed squash. Cube squash 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 a 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. Rich orange color, thickened with potato rather than cream.