Sweet Potato and Butternut Soup

1/2 onion, sliced
1 tbsp olive oil
1 garlic clove
1 tsp curry powder
1 1/2 cups sweet potato
1 cup butternut squash
1/2 tsp salt
2 Tbsp fresh basil or 2 tsp dried
2 1/2 cups broth, (chicken or vegetable)
1 cup milk

In a large pan toss in the oil, onion and garlic, sauté for 2 minutes over medium heat.  Toss in the curry powder and stir.  Peel and chop a sweet potato and butternut squash.  Toss the measured amount into the pan and cook for about 3 minutes.  Finally add the salt, basil, broth and milk, bring this mixture to a boil then reduce the heat to low and simmer for about 15 minutes. (The sweet potato will be soft)  Pour this into a blender and blend until smooth.  If you have a small blender you will have to do this in batches.  Serve hot.  Makes about 6 servings.

Note- I buy the precut butternut squash at Costco. This quickens the prep time.  Also, this soup has such a smooth and sweet taste that it is just as good cold.  I stored this in my refrigerator to eat later and my kids got to it first.  Just microwave it and serve.  Homemade buttermilk biscuits accompany this soup wonderfully.