Years ago Mike and I went to Boston in October. We happend onto a home botique and had a cup of Curried Squash Soup. I couldn't stop thinking about it and came home to create my own version. I make this every fall when winter squash are fresh. It is kinda "chick" soup. Mike will eat it but doesn't adore it like me. So, I usually make a pot and eat it for lunch for a week or so. I also like to make it as a dinner starter and serve in cups to sip while dinner is waiting to be served at Thanksgiving or Christmas. If you are not a big curry fan just add a touch. I find the reason most people don't like curry is because it is often overdone in dishes.
Peel, scrape seeds and cut up a 3 lb. winter squash. This can be an acorn, butternut or banana squash. (acorns are hard to peel butternut is my favorite) Place in a soup pot and cover with water. Add 1 onion cut up, 2 ribs of celery cut up and 2 large cloves of garlic to season. Cover and simmer for 30-40 minutes or when all the veggies are nice and soft. I have a hand blender that works great for blending the soup right in the pot to get it smooth (you can purchase these for about $10…very handy for lots of things). Or put in a blender in batches until smooth. Add salt, pepper and curry powder to taste. (About curry: I like Golden Curry Paste. It comes in a box next to the oriental foods. It is very mild and sweet. Add a piece at a time until you like it) Add ½ C whipping cream or 1 C half-and-half . I like the soup better if it is not very thick so adjust the water. I like it best served in sipping mugs.