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Gingered Butternut Squash Soup

Roasting the squash really adds a wonderful flavor to this delightful pureed soup. If you want a true vegetarian dish, simply substitute vegetable stock for the chicken broth. —Kim Pettipas Oromocto, New Brunswick

9 ServingsPrep: 45 min. Cook: 40 min.

Ingredients

4 pounds butternut squash, peeled and cubed (about 8 cups)
6 teaspoons olive oil, divided
1 large onion, chopped
2 tablespoons butter
1 tablespoon minced fresh gingerroot
2-1/2 teaspoons curry powder
3/4 teaspoon salt
1/4 teaspoon pepper
3 large potatoes, peeled and cubed
6 cups chicken broth
1-1/2 cups milk
Sour cream, optional

Directions

Place squash in a greased 15-in. x 10-in. x 1-in. baking pan. Drizzle
with 4-1/2 teaspoons oil; toss to coat. Bake, uncovered, at 450°
for 30 minutes, stirring every 15 minutes. Bake 5-10 minutes longer
or until tender. Set aside.
In a soup kettle, saute onion in butter and remaining oil for 5
minutes or until tender. Stir in the ginger, curry, salt and pepper;
cook for 2 minutes. Stir in potatoes; cook 2 minutes longer. Stir in
broth. Bring to a boil. Reduce heat; cover and simmer for 15-20
minutes or until potatoes are tender. Cool slightly.
Stir in reserved squash. In a blender, puree soup in batches until

2 of 2

Gingered Butternut Squash Soup (continued)

Directions (continued)

smooth. Return to the pan. Stir in milk; heat through. Garnish with
sour cream if desired. Yield: 9 servings (about 3 quarts).

Nutrition Facts: 1 serving (1-1/4 cups) equals 266 calories, 8 g fat (3 g saturated fat), 12 mg cholesterol, 877 mg sodium, 46 g carbohydrate, 8 g fiber, 7 g protein.