gingered and curried butternut and potato soup

Name: Gingered and Curried Butternut and Potato Soup
Prep time: 30 min
Cook time: 1 h 30 min
Cuisine: American
Ingredients: 8 cup(s) butternut squash, peeled and cubed; 6 teaspoon(s) olive oil, (divided); 1 large onion, chopped; 2 tablespoon(s) butter; 2 tablespoon(s) fresh ginger, minced; 3 teaspoon(s) curry powder; 1 teaspoon(s) salt; 1/2 teaspoon(s) black pepper; 3 large potatoes, peeled and cubed; 7 cup(s) chicken broth; 1 - bulb of roasted garlic; 1/2 pound(s) bacon

(1 RATING)

31 Pinches 1 Photo

Pam Stewart

Grand Rapids, MI

Updated on Feb 17, 2012

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.

Rate

prep time 30 Min

cook time 1 Hr 30 Min

method Stove Top

yield Makes about 3 quarts

Ingredients

8 cups butternut squash, peeled and cubed
6 teaspoons olive oil, (divided)
1 large onion, chopped
2 tablespoons butter
2 tablespoons 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 of roasted garlic
1/2 pound bacon

How To Make gingered and curried butternut and potato soup

Step 1

Preheat oven to 450 degrees

Step 2

Fry bacon very crispy, crumble and set aside.
Step 3

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
Step 4

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.
Step 5

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.
Step 6

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.
Step 7

Garnish with bacon.
Step 8

Serve with a nice crusty bread.
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