Curried Butternut Squash Soup

• 3 tablespoons butter or 3 tablespoons olive oil
• 1 large leek, chopped
• 1 stalk celery, diced
• 1 -2 tablespoon fresh garlic (or to taste)
• 1 -2 teaspoon dried red pepper flakes (or to taste)
• 3 teaspoons sugar
• 2 -3 tablespoons curry powder (or to taste)
• 2 teaspoons cumin (or to taste)
• 3 lbs butternut squash, peeled and chopped
• 6 cups chicken broth
• 2 granny smith apples, peeled and chopped
• 1/3 cup evaporated milk or 1/3 cup whipping cream
• salt and black pepper, to taste
• crouton (optional)

1. Heat the butter in a large pot over medium heat; add in the leek, celery, garlic, red pepper flakes, sugar, curry powder and cumin; cook stirring for 3-4 minutes.
2. Add in the chopped butternut squash, broth (or water) and apples; bring to a boil.
3. Reduce heat and simmer for 30-40 minutes or until the squash is tender.
4. Place half of the broth in a blender; process until smooth; transfer to a heat-proof bowl.
5. Repeat with the remaining soup; return to the pot along with the soup from the bowl.
6. Add in evaporated milk or whipping cream; cook for 2-3 minutes to heat through.
7. Season with salt and lots black pepper.
8. Ladle into bowls and sprinkle with croutons.

butter, celery, fresh garlic, red pepper, sugar, curry, cumin, butternut squash, chicken broth, granny smith apples, milk, salt

Taken from www.food.com/recipe/curried-butternut-squash-soup-191088 (may not work)