This is one of those soups that tastes more complicated than it actually is. I like to doctor mine up with extra hot sauce to temper the sweetness of the butternut squash and something crunchy, to play off the velvety smoothness. But it is absolutely fabulous on its own.
2 Tbs. olive oil or butter
1 large onion, chopped (2 cups)
2 tsp. curry powder
4 cups butternut squash cubes
1 medium Yukon gold potato, peeled and cubed
Heat oil or butter in a medium saucepan over medium heat. Add the onion, and sauté 5 to 7 minutes, or until very soft. Stir in the curry powder, and cook 30 seconds or until fragrant. Add the squash, the potato, and 3 ½ cups water. Season well with salt and add a few grinds of pepper. Cover, and simmer 30 minutes, or until the squash and the potato are very soft. Blend until smooth. Add more water and adjust seasonings as needed.