Ingredients

The following ingredients have 4 Servings
  • 3 lbs butternut squash (peeled, seeded and cut into 1 inch pieces)
  • 2 medium onions (quartered)
  • 2 tbsp olive oil
  • Kosher salt and fresh ground black pepper
  • 2 tbsp unsalted butter (or olive oil)
  • 2 cloves garlic (minced)
  • 1 tbsp ginger (fresh, minced)
  • 6 cups chicken stock (or vegetable stock)
  • 1 tbsp curry powder
  • Croutons (optional, for garnish)

Instruction

  • Pre-heat oven to 425°F.
  • Place the squash and onion on two baking sheets. Toss with the olive oil and then sprinkle with salt and pepper.
  • Bake for 45 minutes, tossing occasionally, until tender.
  • Once the squash and onion are out of the oven, heat butter over medium heat in a large skillet.
  • Add the garlic and ginger and saute until fragrant, about 3 minutes.
  • Stir in the roasted squash and onions.
  • Add in 4 cups of the stock and simmer for 20 minutes.
  • Puree mixture in blender, or food processor, until smooth (be careful, liquid is hot!).
  • Clean out skillet and then pour pureed mixture into it over medium heat. Stir in the remaining 2 cups of stock.
  • Add 1 ½ teaspoons of Kosher salt and 1 tsp pepper.
  • Add curry and mix. Cook until heated through, about 5 minutes.
  • Garnish with homemade croutons.