Butternut Squash Soup

1 medium butternut squash, peeled, seeded and cut into 1 inch chunks
1 pkg. baby carrots
1 large onion, cut into large chunks

In a large pan, cover squash, carrots and onions with chicken stock. Boil on high until veggies are tender. Puree, divided, until smooth. With the last batch that needs to be pureed, add 1 cube real butter. Blend all until smooth. Return to pan and thin with half and half to desired consistency. Add curry powder and brown sugar to taste.

If desired, add 2 T. cran-apple relish to soup in bowl right before serving.