Curried Squash and Apple Soup

1 medium onion, chopped
1 clove garlic, sliced
1 rib celery, chopped
1 apple, peeled and chopped
1 leek, washed thoroughly and sliced
1 carrot, chopped
2 Tbsp. olive oil
1 potato, peeled and chopped
3 cups butternut or other hard orange squash, peeled and cubed
1 Tbsp. curry powder
3 to 4 cups vegetable or chicken stock
Salt and pepper

In a large saucepan, saute onion, garlic, celery, apple, leek and carrot in oil over medium high heat until vegetables begin to wilt and colour.
Add potato, squash and curry powder and saute 2 minutes.
Add stock and bring to a boil. Turn heat down and simmer 20 to 30 minutes or until squash and potato are very soft.
Puree pumpkin mixture in a blender or food processor (watch out for steam!) or with an immersion blender.
Return soup to pot and warm gently. Thin with additional stock or water if soup seems too thick. Season with salt and pepper.

Makes 6 servings