Butternut Squash Soup

Ingredients

• 1 medium butternut squash
• 2 tbl butter
• 1 yellow onion, diced
• 3 carrots, diced
• 1/2 apple, diced
• 4 cups chicken broth
• 1 clove garlic, chopped
• 1 tsp ginger, grated
• 1 tsp curry powder
• 1/2 tsp cinnamon
• pinch of nutmeg
• 1/2 cup cream (optional)

Directions

1. Cut squash in half lengthwise and rub cut side with olive oil. Roast cut side down at 375 degrees for 45 minutes or until flesh is tender. Let rest 10 minutes, then scout insides, discarding skin.
2. In a large pot, melt butter over medium heat. Sauté onion, carrots, apple, garlic and ginger until softened, about 5 minutes. Add spices, sauté 2 minutes more.
3. Add butternut squash and chicken broth; stir.
4. Turn heat to high. Once soup comes to a boil, reduce heat and simmer for 30 minutes.
5. Let soup cool 15 minutes, then puree with immersion blender.
6. Taste and adjust seasonings if needed. Add cream if desired and stir gently. Serve.