Curried Butternut Soup

8 cups cubed peeled butternut squash (one medium squash, 2 pound)
2 Tablespoons butter
2 cup chopped peeled Granny Smith apples (2-3 apples)
1 finely chopped onion
2 carrots finely chopped
2 cloves garlic minced
3-4 cup chicken stock (I like Kitchen Basic)
2-3 teaspoons curry powder
1/2 cup of Greek yogurt
1/2 cup grated extra-sharp white cheddar cheese
salt and pepper to taste

Preheat oven to 400. Arrange squash in a single layer on baking sheet coated with cooking spray. Bake for 45 minutes or until tender

Melt butter in dutch oven over medium high heat . Add apples, onions, carrots, saute 10 minutes. Stir in curry powder and garlic, cook 1 minute, stirring constantly. Add squash, broth and salt, stir well. Reduce head to medium-low, simmer uncovered 30 minutes. Partially mash mixture with potato masher, or a hand blender. Add Greek yogurt and stir well. Top each serving with cheese

Love to eat
The wicked cook
Karrie Maniaci-Hebert