Curry Butternut Squash Soup

Last harvest my mom sent me a home grown butternut squash. I gutted it, baked it, and put it in the freezer for when I had more time to make soup out of it. After making the soup I realized it wasn't that time consuming to make after all but at least I still get to enjoy it! My mom also passed on her delish recipe but I had to alter it a little to fit the ingredients that I have.

Curry Butternut Squash Soup

1 small onion, chopped
1 Cup chopped celery
2 Tablespoons butter/margarine
2 Tablespoons flour
1 Teaspoon curry powder (this makes the dish!!)
1/4 Teaspoon paprika
2 Cups chicken broth
1 Can (12 oz.) evaporated milk
3 Cups mashed cooked squash

Directions: In a large saucepan saute onion and celery. Stir in flour, curry, and paprika. Add broth and milk. Bring to a boil. Cook and stir for two minutes. Add squash and heat. Finally, process in a blender until smooth and serve.

Hope you try this AMAZING recipe soon...or maybe save it for the fall, the correct season to make it in!