Curried Butternut Squash Soup

4 c chicken stock
1 medium-sized butternut squash
2 TBSP yellow curry powder
1 TBSP salt

I like to microwave the squash when making soup. Pierce the squash with a knife in about 8 different places and microwave on high for 12 minutes, turning the squash 1/3 turn every 4 minutes or so. When done, the squash should be squishy when you squeeze it. Cut the squash in half lengthwise and scoop out the seeds. Bring chicken stock to a simmer and add curry powder and salt. Scoop out the flesh into the stock, and cook covered for about 10 minutes. Take a potato masher and mash the squash until well mixed with the stock. Cook for another 10-15 minutes at low heat.

Enjoy!