Autumn Curried Squash Soup....Mmmm!

So healthful and healing! A creamy, broth-based vegetable curry soup that will soothe your skin, and is so good for your eyesight with vitamin A. I made a delicious pot of this soup this afternoon, and the fragrance in my kitchen filled the house.

Autumn Curried Squash Soup (Serves 6-8)

1 onion, sliced
2 Tbsp. olive oil

Heat the above and cook onions over medium heat until translucent. Then add:

1 tsp curry powder (or more to taste), and continue to cook and stir onions with curry powder over medium heat until the spices are fragrant. Then, add:

1 lg. can or box of vegetable broth, or organic free range chicken broth (approx 6 cups or so)
4 carrots, cubed
1 butternut squash, peeled and cubed
1 tsp garlic powder
1 tsp sea salt
4-5 grinds of the pepper mill

Turn down heat to medium-low, and simmer soup for 45 minutes, or until broth is absorbed to just above the vegetables. Watch and add a bit more broth or water as needed during cooking. Once vegetables are tender, take a hand blender and puree the vegetables in the broth. Or, you can add small quantities to a blender and puree the soup. This soup can be served hot, or cold. Enjoy!

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