Ingredients:

3 tbsp grassfed butter
2 sprigs fresh curry
3 cloves garlic, minced
1 large onion, diced
Sea salt (I use ~1/2 tbsp, although it will also depend on how salty your broth is)
Pepper to taste
1 butternut squash, peeled and cubed
1 sweet potato, peeled and cubed
A small splash of lemon juice
4 cups broth (chicken is nice)

Optional: chopped chives or leeks


Directions:

In a large pot fry butter, curry (leave it as a whole sprig so you can pick it out later), salt, pepper, garlic and onion over medium heat for about 3 minutes.

Add squash and sweet potato. Add broth and lemon (for this I squeezed about 1 tsp of juice from a fresh lemon). Bring to a boil then simmer for 20 minutes or until squash and sweet potatoes test done.

VERY CAREFULLY blend the soup in a food processor or blender. Ladle it in and make sure you have a good chunks to soup ratio or else it won't blend well. Go slow and use the pulse button, you really don't want your blender to spit molten soup at you (it sucks, trust me). Blend until it's uniformly smooth.

If you want to be fancy, serve with a garnish of chopped chives or leeks and sprinkled with some freshly ground pepper. Cilantro leaves would be nice, too.

Non-paelo variation: add a little bit of cream to taste, maybe 1/4 cup. Add to soup after blending and/or drizzle a decorative pattern of thick cream on the surface for presentation.