Butternut Squash Soup

This soup tastes good any time of the year, with its ZING of garlic, ginger and curry! (I always double this recipe.)

INGREDIENTS

2 ½-3 lb. butternut squash

1 onion, chopped

1 carrot, chopped

1 celery stalk, chopped

Olive oil

1 garlic clove, chopped

¼ t. ground ginger (or 1 T. grated fresh ginger root)

1 t. curry powder

5 C. chicken stock

Salt

Pepper

1 ½ C. half & half

INSTRUCTIONS
Cut off the ends of the squash and slash the overall surface with a knife. Microwave for 4-5 minutes on a paper plate to make it easier to peel. Cool. Peel. Cut lengthwise to seed (scrape out with a spoon) and then cube the squash (like you would potatoes).

Alternate, squash baking method –

   1. Heat the oven to 425°F and arrange a rack in the middle.

   2. Line a baking sheet with aluminum foil. Cut tops off of squash, split lengthwise and remove seeds. Place the squash halves cut-side up on the baking sheet. Rub 1 tablespoon of butter over the tops and insides of the squash halves with your fingers. Season generously with salt and pepper. Roast until knife tender, about 50-60 minutes.

   3. When the squash is done, remove from oven and cool on the baking sheet enough to handle. Using a large spoon, scoop the flesh into the saucepan with the already cooked vegetables; discard the skins. Stir together and skip to the bottom paragraph of this recipe.

In a large pot, add about 2 T. olive oil (enough to coat the bottom), onion, carrot, celery and sauté for about 5-7 minutes on medium high heat, adding garlic in the last 2 minutes so it doesn’t burn. Add raw squash, ginger, curry powder, 4 C. chicken stock and ½ t. salt. Bring to a boil, cover, reduce heat, and cook for 30 minutes. Check to see if squash is easily split with a fork. (If you use the alternate method to bake the squash, cook only 10 minutes with the vegetables.)

Puree in a blender (only fill the blender about half way at a time, or the blender will explode). Return the soup to the pot and add the last 1 C. chicken stock, half & half, and season with salt and pepper to taste. If bland, you can add more curry and garlic powder.

Makes 8 cups