Curried Butternut Squash Soup

• 2 Tbss Butter
• 1 Medium Onion - Diced
• 1 Rib Celery - Diced
• 2 Cloves Garlic - Chopped
• 1 Tbs Ginger - Minced
• 1 Tbs Madras Curry
• 1 3 lbs butternut Squash -Cubed
• 6 Cups Chicken Stock
• 1 Bay Leaf
• 1 Tbs grated orange zest
• Salt and pepper
• 1/4 cup plain yogurt
• 2 tbs minced Fresh cilantro or Parsley

1. 1. Cook onion, celery, garlic in ginger with butter in stock pot for 6 to 8 minutes.
2. 2. Add curry, stirring constantly 1 to 2 minutes. Add squash, chicken stock, bay leaf and orange zest. Bring to boil and simmer for 30 minutes. Remove bay leaf.
3. 3. Blend soup until smooth. Return to pan, add salt and pepper. Garnish with yogurt and cilantro.

butter, onion, celery, garlic, ginger, curry, butternut, chicken, bay leaf, orange zest, salt, plain yogurt, fresh cilantro

Taken from www.epicurious.com/recipes/member/views/curried-butternut-squash-soup-52658791 (may not work)