Curried butternut squash soup

Shucks, it's leap day - I've got to post.  My mama was a Leap Year Baby and today is her 15th official birthday.  My dad used to tease me when I was very young that my mom was "younger" than me.  It boggled my mind and I remember getting upset about it - I obviously wasn't able to wrap my mind around the concept. 

Meanwhile, I've been wanting to post a scrumptious squash soup recipe.  Most of my children can barely choke down squash, but they eat this soup with gusto - they actually shout with glee and hop around the kitchen when they realize I am making it.

Diego even asked this last time, "I wonder why I love this soup when I hate squash so much?"  Winter squash is pretty much the only thing he cannot stand.  And he is the king of the dramatic productions.  He will stuff his minor portion into his mouth all at once, hands at his throat, replete with overly-grand gagging sound effects as he chokes it down.  It is ridiculous.

But he loves this soup.

CURRIED BUTTERNUT SQUASH SOUP

2 TBSP butter
3-4 cloves garlic, smashed and minced
1-2 onions, sliced
1 baked butternut squash
4 cups stock
1-2 bay leaves
1 TBSP curry powder
pinch sugar
pinch nutmeg
salt & pepper to taste
2 cups milk

:: Sautee the onion in butter, adding the garlic and curry powder in at the end.
:: Add the squash, mix well, then add the stock and seasonings.
:: Bring to a boil, then turn down to a simmer for 45 minutes or so.
:: Add the milk and blend with an immersion blender until velvety-smooth.
:: Add salt & pepper and enjoy!

I usually double the recipe to make it last a few meals.  Sometimes I substitute coconut milk.  It's really, really good.  Really good.

Happy Birthday, Muver!