These cold nights are perfect for some wonderful soups!  My personal favorite is Curried Roasted Butternut Squash Soup.  Something about the curry flavor, the sweetness of the carrots and squash, makes me want to dive right in with a big, chunky piece of fresh bread!   Enjoy!


1 butternut squash, peeled and cubed

1 cup baby carrots

1 Vidalia onion, peeled, quartered

2 boxes (32 oz. each) Chicken Broth (I use reduced sodium)

2 Tablespoons Yellow Curry

1 T. grated fresh ginger

1.5 teaspoons minced garlic

1/4 c. olive oil

(Notes: I sometimes add roasted sweet potatoes to this recipe, if I have them around.  Just add them to the squash while roasting, or toss leftover sweet potatoes into the soup pot.  You can also add 1/4 cup cider if you want a sweeter soup!)


Preheat oven to 450 degrees.

Place the squash, carrots and vidalia onion in large roasting pan. Toss veggies with the olive oil and 1 teaspoon curry.  Roast veggies for approximately 30 mins, turning the veggies over several times during the cooking process (until the carrots are soft and the veggies start to show roasting).  Remove from oven.

Combine garlic and remaining curry, broth and veggies in a large soup pot.  (This is where you can add the cider if you want it).  Let simmer for at least 30 mins. Add the fresh grated ginger mid-way through the cooking process.  Using an immersion blender (or blend in regular blender in small batches), blend  the soup until consistency you like.   I like to leave mine a little chunky!

Serve with a sprinkle of fresh Parmesan cheese!


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