Butternut Squash Soup – Rural and Progressive

Ingredients

• 1 small butternut squash: peel, cut in half, remove seeds, and cut into 1 inch cubes (4-5 cups of cubed squash)
• 1/2 lb carrots peeled and cut into 1 inch pieces
• 1 onion peeled and cut into 1 inch chunks
• 2 large Granny Smith apples peeled and cored, cut into 2 inch cubes
• 4-5 cups vegetable or chicken stock
• salt and pepper
• olive oil
• 1 teaspoon curry power (use Madras or red, whatever suits your tastes)