Curried Butternut Squash and Parsnip Soup

Ingredients:

1 butternut squash, peeled and diced
2 onions, sliced
4 parsnips, peeled and diced
1 tsp curry powder
6 cups chicken broth
extra virgin olive oil
salt and pepper to taste

Directions:

1. Prepare the butternut squash and parsnips and set aside.

2. In a large pot, saute the onions with the olive oil. Season with curry powder, salt and pepper.

3. Add the butternut squash and parsnips. Saute for a few minutes.

4. Add the chicken broth and let cook for about 20 minutes or until everything is soft.

5. Using an immersion blender, puree the soup until creamy. Let sit under low heat for another 20 minutes.

6. Season to taste and enjoy!