Butternut Squash Carrot Curry Soup

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   ["Heat olive oil in a heavy pot over medium heat. Add minced garlic and chopped onions, stir to coat. Add thinly sliced carrots and cook for 3 minutes, or until they start to get soft.", "Add squash. Stir and cook for a few minutes, until squash is soft and tender. After a few minutes, add salt to taste and the curry powder.", "Pour in wine if using. Let cook for 30 seconds, then pour in chicken broth. Reduce heat to a simmer, cover pot, and cook for 1 hour. After 1 hour, taste and adjust seasonings. Turn off heat.", "Puree soup using a blender. Return to soup pot and bring to a simmer.", "If you use decide to add cream you'll want to ""float"" it on top of the soup by first pouring it into a teaspoon and then carefully dripping it over the top. To make a lovely design, drip a few small parallel lines over the top, take a spoon and swirl through them in a semi-circle around the bowl. It looks something like a leaf pattern. Not as difficult as it sounds; it just takes a little practice."]

* Per serving · 4 servings · Values may vary.