Butternut Squash Soup

I tried a recipe Mark Bittman published in Parents magazine for butternut squash soup.  Thanks to the short ingredient list and my sharp knife, it was easy to make.  The curry flavor was really strong- next time I'll start with 1 teaspoon curry powder instead of the 1 Tablespoon recommended in the recipe.  Otherwise, the soup had a sweet flavor and a thick, creamy texture.  I served it with a loaf of oatmeal bread.

Here is the version of Bittman's soup that I made:

Ingredients
2 Tablespoons butter
1 small onion, chopped
1 1/2 lb butternut squash, peeled and cut into 1" chunks
salt
pepper
2 cups chicken broth
4 cups water
1/2 cup whole milk
1 Tab curry powder (try 1 tsp and taste to see if you want to add more)

In a large pot over medium high heat.  Add onion and squash, sprinkle with salt and pepper, and cook until veggies begin to soften- about 8 minutes.
Add water and chicken broth and bring to a boil.  Reduce heat to medium and simmer, stirring occasionally, until squash is tender- about 15 minutes. 
Puree the soup in a blender until smooth.  Return to pot and add milk and curry powder.  Season to taste.