Curried Butternut Squash Soup

Curried Butternut Squash Soup is a great way to get rid of all the squash your neighbors keep giving you from their garden. This is great for a cool fall evening. It is very filling and has great flavor. I could have eaten the whole pot myself! ~BJ

Curried Butternut Squash Soup
recipe from Ellie Krieger 

1 TBS olive oil
1 medium onion
2 cloves garlic, minced
1 (2 1/2 lb) butternut squash
3 large carrots, peeled and cut (about 1 cup)***
5 cups chicken broth
1 TBS curry powder
1/2 tsp salt
2 TBS honey
Sour cream or plain yogurt

Slice  butternut squash in half length-wise, scoop out the seeds and then place cut side down in a roasting pan with about 1/2 inch water. Bake at 400 degrees until flesh is tender, approximately 30-45 minutes. After slightly cooled, scoop cooked squash into a separate bowl and set aside.

Heat oil over medium heat in a 6-quart stockpot. Add onions and garlic and saute until soft but not brown, about 6-7 minutes. Add the cooked butternut squash;, chopped carrots, broth, curry powder and salt . Bring to a boil. Reduce heat and simmer about 30 minutes until carrots are very soft. Remove from heat and stir in honey and puree with an immersion blender or in batches in a blender until smooth. Season with salt to taste.

Dollop with yogurt.

***My secret ingredient....Use one bag of baby, peeled carrots. Place in saucepan with 1/4 cup of water, 1 TBS. honey, 1 TBS butter, and a dash of cinnamon and salt. Boil then simmer until tender. Use this for your carrots in the soup and I promise you will not be disappointed!