Butternut Squash Soup with Curry. My FAVORITE!!!! *My Mom's Recipe*

Butternut Squash Soup

(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

Directions:

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). *My aunt does it this way and swears by it: She just splits it down the middle with the skin on, sticks it in a baking dish with a little water and roasts it in the oven first. Then it is quite soft and can be just scooped out of the skin with a spoon and right into the pot of sautéed vegetables.

Then, 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 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.

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