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Gingered Butternut Squash Soup

http://www.tasteofhome.com/recipes/gingered-butternut-squash-soup

Roasting the squash really adds a wonderful flavor to this delightful pureed soup. If you want a true vegetarian dish, simply substitute vegetable stock for the chicken broth. —Kim Pettipas

Oromocto, New Brunswick

TOTAL TIME: Prep: 45 minutes.

Cook: 40 minutes.

YIELD: 9 servings

Ingredients

· 4 pounds butternut squash, peeled and cubed (about 8 cups)

· 6 teaspoons olive oil, divided

· 1 large onion, chopped

· 2 tablespoons butter

· 1 tablespoon minced fresh gingerroot

· 2-1/2 teaspoons curry powder

· 3/4 teaspoon salt

· 1/4 teaspoon pepper

· 3 large potatoes, peeled and cubed

· 6 cups chicken broth

· 1-1/2 cups milk

· Sour cream, optional

Directions

· 1. Place squash in a greased 15-in. x 10-in. x 1-in. baking pan. Drizzle with 4-1/2 teaspoons oil; toss to coat. Bake, uncovered, at 450° for 30 minutes, stirring every 15 minutes. Bake 5-10 minutes longer or until tender. Set aside.

· 2. In a soup kettle, sauté onion in butter and remaining oil for 5 minutes or until tender. Stir in the ginger, curry, salt and pepper; cook for 2 minutes. Stir in potatoes; cook 2 minutes longer. Stir in broth. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender. Cool slightly.

· 3. Stir in reserved squash. In a blender, puree soup in batches until smooth. Return to the pan. Stir in milk; heat through. Garnish with sour cream if desired. Yield: 9 servings (about 3 quarts).

Nutritional Facts

1-1/4 cup: 266 calories, 8g fat (3g saturated fat), 12mg cholesterol, 877mg sodium, 46g carbohydrate (10g sugars, 8g fiber), 7g protein.

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