Squash Soup

In an effort to eat something other than hard boiled eggs and chocolate coconut ice cream but that was also practically predigested I made squash soup.  It has the texture of baby food but tastes much better (trust me Mom decided once that I would feel better if I ate baby food).

Squash Soup
1 acorn squash cut up in cubes (or butternut squash I just happen to like acorn squash better)
3 potatoes peeled and cubed
1 carrot peeled and cut up
1/2 stick of butter
chicken stock
salt
ginger
curry powder

Prepare all your root vegetables, you can use whatever catches your fancy but this is what I used.
Melt the butter is our pot.  Add the veggies and cook for 5 to 10 minutes.
Add enough chicken stock until the veggies are covered. Add ginger and salt.
Cover and boil until everything is soft.

Blend the soup in our blender or with an immersion blender (I used a hand mixer and that worked to)

Add a teaspoon of curry powder to start with and season to taste.

I ate it with fresh basil on top and it was great.

Notes:
-If you eat onions and/or garlic it would taste great to add them in with the veggies.
-If you want chicken in your soup it works fine.  I had chicken in the stock I made and just added it all in. It might be a little stringy (but that would also be from the hand mixer) but it tastes great.
-It also freezes great.