Curry Carrot & Squash Soup

Yes, I realize that I've posted a lot of carrot based soups this fall, however we had a lot of carrots to use up from our garden. I have to say, our homegrown carrots are delicious.  Far better then those mini carrots they sell at the store that dry up so quickly.  I try to stay away from those since they don't have a great taste and are preserved using some not-so-good-for-you stuff.  What more info? Check out this article on mini carrots - pretty interesting! I digress. This soup has been our favourite so far because the curry gives it a little kick. A perfect weekend lunch.

Ingredients
6 large carrots, chopped (you don't have to peel them but make sure to wash 'em though)
1 smallish butternut squash, peeled & chopped
1 onion, chopped
3 cloves garlic, minced
4 cups chicken stock
1 tablespoon curry

Method
In a large pot over medium heat a slash of olive oil.  Once warm add garlic and stir for two minutes.  Add onion and carrots and cook for 5 minutes. Add squash and curry power, stir and cook for 5 minutes.  Add chicken stock, cover and simmer for 25 minutes.  Transfer in batches to food process to puree. Serve with a little sour cream or grated cheese on top.