1/2teaspoonsalt (may need moredepends on the salt in your chicken stock)
1-1/2tablespoonsSugar
4cupsChicken Stock
4cupsbutternut squash - peeled and diced
1/4cupwhipping cream
Instructions
In a stock pot, add olive oil, onion and bell pepper. Stir over medium high heat for 2-3 minutes or until onions start to soften slightly.
Add curry powder, ground coriander, garlic powder, celery salt and salt and stir quickly. This toasts the spices and enhances their flavors. It takes about 30 seconds. Don't let them burn.
Quickly, add sugar, chicken stock and stir, removing any spices or flavors from the bottom of the pot.
Add butternut squash and bring mixture to a boil.
Reduce to a simmer and simmer for 15 minutes.
Butternut squash should be softened at this point.
With an immersion blender, blend the soup until it is smooth.
Stir in cream and serve.
Optional - add shrimp or chicken. Pour over rice and eat with naan bread.