gingered and curried butternut and potato soup

How To Make gingered and curried butternut and potato soup

• 1

  Preheat oven to 450 degrees
• 2

  Fry bacon very crispy, crumble and set aside.
• 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
• 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.
• 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.
• 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.
• 7

  Garnish with bacon.
• 8

  Serve with a nice crusty bread.
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