Butternut Sqaush Soup

Heat a large stock pot over medium low heat. Add onion and sauté, stirring occasionally, until onion is soft, about 8 minutes. Add squash and chicken stock and bring to a boil. Reduce heat, cover and simmer for 20-30 minutes, or until squash is tender. Puree with a stick immersion blender or in your regular blender, in batches, carefully venting the lid. Return to pot. Taste for seasoning and add salt and pepper, if necessary. Stir in curry powder. Simmer for 5 minutes more, or until flavors are incorporated. Ladle into bowls and serve with a drizzle of light cream, top with croutons, and sprinkle with chives.enjoy! ?