Curried Butternut Squash And Sweet Potato Soup

• 1 tablespoon olive oil
• 1 cup chopped onion
• 1 1/2 teaspoons curry powder (preferably Madras)
• 1/2 teaspoon cinnamon
• 1 tablespoon chopped crystallized ginger (about 4 pieces)
• 3 cups cubed, peeled butternut squash
• 3 cups cubed, peeled sweet potatoes
• 1/2 cup chopped tomatoes (about 1 roma tomato)
• 1/2 cup diced, peeled apples (about 1 apple)
• 5 cups chicken broth
• 1 teaspoon salt
• 1/2 cup whole milk
• plain greek yogurt

1. Heat olive oil in large dutch oven. Add onions and cook for 5 mins. Stir in curry powder and cook another 2 minutes.
2. Stir in the cinnamon, ginger, squash, sweet potatoes, tomatoes, apples, and broth and bring to a boil. Cover, reduce heat, and simmer 30 mins to an hour, or until squash and potatoes are very tender. Stir in salt.
3. Use hand blender (or pour 1/2 of soup into a regular blender and repeat) and blend until desired consistency.
4. Stir in milk and serve with some plain yogurt.
5. Note: If you want a totally smooth and silky soup, you can strain the finished soup through a sieve or colander with very small holes. Do this before you add the milk.

olive oil, onion, curry powder, cinnamon, ginger, potatoes, tomatoes, peeled apples, chicken broth, salt, milk, greek yogurt

Taken from food52.com/recipes/7268-curried-butternut-squash-and-sweet-potato-soup (may not work)