Curried Butternut Squash Soup

Want a rich, creamy soup without using any cream or milk? Try butternut squash -- it's delicious practically on its own.

6 cups chicken broth (use homemade stock if you have it, makes a HUGE difference)
4 cups cooked squash, mashed up. (split squash in half, remove seeds, place in baking dish, cover in salt/pepper/olive oil, and cook at 400 for about 45 minutes until flesh is tender)
1 large onion finely chopped
2-3 garlic cloves finely chopped
1 tsp kosher salt
1/2 tsp freshly ground pepper
2 tsp curry powder
1/8 tsp cayenne pepper

In large stock pot, cook onions with a tablespoon or two of olive oil. Let soften, 5-8 mins. Add garlic, salt, pepper, cayenne and curry powder. Let cook for a few minutes. Add cooked squash and chicken broth. Turn up burner to high. Bring to boil, then turn down to medium low for about 20 minutes. Use an immersion blender to create a smooth, creamy texture.