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.
Place squash on a baking sheet. Drizzle with 4 teaspoons of the olive oil and toss to coat. Roast for 30 minutes stirring occasionaly. Test for tenderness; cook 5 or 10 minutes longer until tender. Set aside
Cut the top of the bulb of garlic, drizzle with olive oil and wrap tightly in aluminum foil. Place on baking sheet with the squash and roast along side.
Put remaining olive oil and 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 potaotes; cook 2 minutes longer. Stir in broth. Bring to a boil; reduce heat; cover and simmer 15 to 20 minutes or until potatoes are tender.
Add the roasted squash, squeeze in roasted garlic and stir. Puree small batches in a blender or puree with an emersion blender until smooth. If it seems to be too thinck you can add a little milk or a little more stock.