Butternut Soup

I found 2 small/medium size butternut squash on my counter this week and wanted to try something new, so here's what came of the experiment. It is yummy and soothing. We served it over leftover wild rice and steamed greens.

Ingredients
1-2 butternut (or other winter) squash, peeled & chopped (about 3 cups or so)
1 onion, chopped
4 cups of chicken stock
1 1/2 cups milk
1 teaspoon or so tumeric
2 teaspoons or so curry powder
sea salt to taste
chopped fresh cilantro (optional)

Directions

1. Place peeled, chopped squash and onion in stock pot, sprinkle a little salt, and cover with stock. Bring to a boil, cover tightly, reduce heat, and cook (about 30 minutes) until squash is tender.
2. If time allows, let cool. If not, no worries. Use an immersion blender (very handy tool for this recipe!) or pour squash into blender and puree. It might require multiple batches in a blender.
3. Return to stock pot and add milk, curry, tumeric, and salt to taste.
4. Garnish with cilantro.
5. Enjoy!