Curried Butternut Squash Soup

I rarely follow a recipe to cook but a few people have asked how to make this soup so here goes! I don't cook or garnish with dairy and it's amazing how creamy and delicious this recipe is!

Curried Butternut Squash Soup

Ingredients

2 TBSP Olive Oil

1 Yellow Onion chopped

4 Cloves Minced Garlic

1 Apple Chopped (I usually use Fuji or Gala as it's what I keep around)

2 Med/Large Butternut Squash - peeled, seeded and cubed

4 Cups Broth (I use veggie but chicken would work too)

2 TBSP Yellow Curry Powder (+/- to taste)

Salt & Pepper to taste

Directions

1. Heat a stockpot over med/med hi heat
2. Saute onion, garlic and olive oil until onion is transluscent
3. Add apple, squash and broth
4. Bring to a boil.
5. Add curry powder and salt and pepper.
6. Allow to simmer, stirring frequently.
7. Cook down until it is the texture you're looking for - about 30 min if you don't want it to be total mush
8. Mash with potato masher to desired consistency - I like some "chewable" chunks to remain
9. add any curry, salt and pepper needed to taste.
10. Enjoy! I often serve it with beer biscuits (recipe as follows)

Drop Beer Biscuits (baking does need a recipe!)

Ingredients

2 cups flour

3 tsp baking powder

1 tsp salt

1/4 cup shortening

3/4 cup beer (less or more to get consistency right)

Directions

1. Preheat oven to 450 F
2. Mix together flour, baking powder and salt
3. Cut in shortening until it has cornmeal consistency
4. Stir in Beer until you get a not too wet, not too dry consistency. DON'T OVERMIX!
5. Drop onto sheet pan as desired size
6. Bake for 10-12 minutes until golden brown