Ingredients:

• 2 teaspoons olive oil
• 1 cup diced onion
• 2 celery stalks, chopped
• 1 Granny Smith apple, chopped
• 1 tablespoon curry powder
• 4 cups reduced-sodium vegetable or chicken broth
• 2 butternut squash (about 2 pounds each), peeled, seeded and chopped into 2-inch cubes
• 2 bay leaves
• 1/2 teaspoon sea salt
• 1/4 teaspoon ground black pepper

Directions:

1. Cube squash and roast in oven at 425 degrees for 50 minutes to an hour or until tender.
2. Heat oil in a large stockpot over medium-high heat.
3. Add onion, apple and celery and cook 4 minutes, until soft.
4. Add curry powder and cook 1 minute, until curry is fragrant.
5. Add broth, squash, bay leaves, salt and pepper and bring to a boil.
6. Reduce heat to medium-low, partially cover and simmer 15 minutes.
7. Remove bay leaves and, working in batches, puree soup in a blender or food processor.
8. Add cream and enjoy!