Easy butternut squash soup

• 2 tablespoons butter or olive oil
• 3-4 cloves garlic, mashed with side of thick knife
• 1 1/2-1 cup chopped onion
• 2 1/2-3 pounds butternut squash, halved, seeded, and baked until soft
• 4 cups chicken stock or 2 bouillon cubes dissolved in 4 cups hot water
• 1 bay leaf
• pinch of sugar
• 1/2 teaspoon or more curry powder
• pinch of nutmeg
• salt and pepper to taste
• 2 cups milk (low-fat or skim)

Heat butter or olive oil in large saucepan over medium flame. Add garlic and onions; cook, stirring often, 7-10 minutes. Puree the cooked squash in a food processor and stir into onion mixture. Stir in stock, bay leaf, sugar, curry powder, nutmeg, salt, and pepper. Simmer 20-30 minutes. Remove bay leaf. Add the milk; heat but don’t boil. This is adapted from The Complete Book of Soups and Stews, by Bernard Clayton. Makes 6 servings.