Butternut Squash and Apple Soup

1 T olive oil

1 onion, chopped

2 garlic cloves minced

1 celery stalk chopped

2 t curry powder

1 t dried basil

1 large squash, seeded and cubed (or 20 oz package precut squash)

1 tart apple, cubed

8 c vegetable broth

1. Put pot on stove and turn heat to medium. When hot, add oil.

2. Add onion, garlic, celery, curry powder, and basil. Cook stirring occasionally until vegetables are tender, 10 to 12 minutes. 

3. Add butternut squash, apple, and broth and raise the heat to high; bring to a boil. 

4. Turn heat down to low and cook until squash is very tender, 45 minutes. Set aside to cool down a bit, at least 15 minutes, at room temperature. Stir occasionally to help mixture cool. 

5. Puree with hand immersion blender or in blender.