Carrot And Squash Curry Soup - cooking recipe

Ingredients

3 tablespoons olive oil
5 garlic cloves, Minced
1 whole large onion, Diced
3 whole carrots, Washed And Sliced Thin
1 butternut squash or 4 whole yellow squash, Diced Small
salt (don't add if using a salty broth)
1 tablespoon curry powder (more To Taste!)
1/2 cup dry white wine
48 ounces chicken broth or 48 ounces vegetable broth
1/4 cup heavy cream (optional) or 1/4 cup coconut milk (optional)

Preparation

Heat olive oil in a heavy pot over medium heat. Add garlic and onions and stir to coat. Add carrots and cook for 3 minutes, or until they start to get soft. Sprinkle in a little salt.
Add squash. Stir and cook for a few minutes, until squash is soft and tender. After a few minutes, add salt to taste and the curry powder.
Pour in wine. Let evaporate for about 30 seconds, then pour in chicken broth. Reduce heat to a simmer, cover pot, and cook for 1 hour.
After 1 hour, taste and adjust seasonings. Turn off heat.
Puree soup using an immersion blender, or in batches in a regular blender.
Return to soup pot and bring to a simmer. Serve hot. If you're feeling naughty, drizzle heavy cream or coconut milk over the top.