Curried Butternut Squash Soup - cooking recipe

Ingredients

3 tablespoons butter or 3 tablespoons olive oil
1 large leek, chopped
1 stalk celery, diced
1 -2 tablespoon fresh garlic (or to taste)
1 -2 teaspoon dried red pepper flakes (or to taste)
3 teaspoons sugar
2 -3 tablespoons curry powder (or to taste)
2 teaspoons cumin (or to taste)
3 lbs butternut squash, peeled and chopped
6 cups chicken broth
2 granny smith apples, peeled and chopped
1/3 cup evaporated milk or 1/3 cup whipping cream
salt and black pepper, to taste
crouton (optional)

Preparation

Heat the butter in a large pot over medium heat; add in the leek, celery, garlic, red pepper flakes, sugar, curry powder and cumin; cook stirring for 3-4 minutes.
Add in the chopped butternut squash, broth (or water) and apples; bring to a boil.
Reduce heat and simmer for 30-40 minutes or until the squash is tender.
Place half of the broth in a blender; process until smooth; transfer to a heat-proof bowl.
Repeat with the remaining soup; return to the pot along with the soup from the bowl.
Add in evaporated milk or whipping cream; cook for 2-3 minutes to heat through.
Season with salt and lots black pepper.
Ladle into bowls and sprinkle with croutons.