Butternut Squash & Potato Stew

Ingredients: 

• 2 tbsp olive oil
• 1 large or 2 medium yellow onions, chopped
• 2 cloves of garlic, minced
• 1 tbsp curry powder
• 1 butternut squash, peeled, seeded and cut into 1 inch cubes
• 1 large or 2 medium potatoes, cut into 1 inch cubes
• 15 oz can of fire roasted tomatoes, chopped
• 1 bay leaf
• 1 sprig of thyme
• 4 c. veggie or chicken broth
• Salt and pepper to taste

Directions:

1. Heat olive oil in a medium to large soup pot over medium heat. Add onions and garlic, and cook 5 minutes, or until onions are translucent.
2. Add curry, squash, and potatoes then stir to coat all the vegetables evenly. Cook for another 5 minutes.
3. Add tomatoes, bay leaf, thyme, broth, and at least two pinches of salt. Bring to a boil, reduce heat, cover and cook for 25-30 minutes, until squash is tender. Discard bay leaf and thyme branches. For a thicker consistency, puree 2-3 cups of the soup.