Arthur Waters

• Total Time: 50 minutes
• Cook Time: 45 minutes
• Prep Time: 10 minutes
• Yields: 4 portions

Ingredients

• 2 tablespoons butter
• 1 tablespoon ginger, chopped
• 1 medium onion, chopped
• 1 celery stalk, chopped
• 1 carrot, chopped
• 2 medium potatoes, chopped
• 1 medium butternut squash, peeled, chopped and seeded
• 4 cups of chicken stock
• 1 tablespoon, curry powder

Directions

1. Prepare vegetables, and brown in melted butter of large pot.
2. Pour in stock adding curry, salt and pepper to taste.
3. Bring to boil, then simmer about forty minutes until vegetables are tender.
4. Puree soup using a blender or food processor.
5. Cool and serve.