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I've been trying to come up with a tasty Butternut Squash Soup this winter. Some seem too bland and others too spicey for our multi-generational household. The ginger and curry give this a nice kick and the garlic seems to mellow it just enough for my family.
Makes about 3 quarts
- 8 cups butternut Squash, peeled and cubed
- 6 teaspoons olive oil (divided)
- 1 large onion, chopped
- 2 tablespoons butter
- 2 teaspoons fresh ginger, minced
- 3 teaspoons curry powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 3 large potatoes, peeled and cubed
- 7 cups chicken broth
- 1 bulb roasted garlic
- 1/2 pound bacon, fried crispy and crumbled
- Fry bacon very crispy, crumble and set aside
- Preheat oven to 450 degree
- Place squash onto a greased baking sheet; drizzle with 4 teaspoons olive oil and toss to coat well.
- Cut the top off the bulb of garlic and drizzle with a little olive oil and wrap tightly in aluminum foil. Place it on the baking sheet to roast along with the squash. Roast squash and garlic for 30 minutes stirring the squash occasionally. Test for tenderness; cook 5 or 10 minutes longer until tender. Set aside.
- Put remaining oil and the butter in a soup pot. Add onion and saute for 5 minutes or until translucent. Stir in ginger, curry, salt and pepper; cook for 2 minutes. Stir in potatoes; cook 2 minutes longer. Add the broth; bring to a boil; reduce heat and simmer for 15 to 20 minutes until potatoes are tender.
- Add roasted squash, squeeze in roasted garlic and stir. Use a blender to puree in small batches or use an emersion blender. If the soup seems too thick you can add a little milk or a little more broth. Garnish with crumbled bacon and serve with crusty bread.
- This recipe was entered in the contest for Your Best Savory (Winter) Squash Recipe