Butternut Squash Soup

Whatever the weather be, I never hesitate to make this soup.  Although this is seasonally a fall soup, warm weather doesn't stop us from making it. 


Happy Slurping!

Butternut Squash Soup


Ingredients:


1 Butternut Squash (about 2 lbs)
1 medium yellow onion
2 cups chopped carrots
2 cups chopped celery
2 tsp. fresh ginger (grated)
2 cloves garlic
1 tsp. curry
2 Tbsp. olive oil
2 cups chicken broth
salt 
pepper
1 cup heavy cream
fresh cilantro 



Directions:  


Preheat the oven to 400 degrees.


Peel and halve the butternut squash.  Remove seeds.  Drizzle with olive oil and sprinkle with some salt and pepper.  Roast squash for about 45-50 minutes or until soft in the middle (the corners will brown).  


Meanwhile, place olive oil in a large pot and mix in  curry.  Add the grated ginger and cook for about 1 minute.  Add chopped onions and garlic.  Cook until translucent (about 5 mins).  Add chicken broth and carrots and celery (add more broth/water if needed to cover the vegetables).  Boil for 15 minutes or until almost tender.  Add roasted squash and boil for 10 more minutes. 


Let cool.  Blend soup in a blender (may have to do in shifts), or with a hand blender.  Add cream.  Add chopped cilantro and stir.  


Garnish with a sprig of cilantro and serve.