Butternut Squash Soup

Total Time: 1 hr 5 mins Preparation Time: 30 mins Cook Time: 35 mins

Ingredients

• 2 tablespoons butter or 2 tablespoons canola oil
• 1 large onion, chopped
• 2 large garlic cloves, sliced
• 1 tablespoon grated gingerroot
• 1 tablespoon mild curry powder
• 1/2 teaspoon salt
• 1/2 teaspoon fresh ground pepper
• 2 tablespoons tomato paste
• 5 cups cubed peeled squash (butternut)
• 1 large potato, peeled and cubed
• 4 cups low sodium chicken broth or 4 cups vegetable broth, sodium reduced
• 1/3 cup light cream
• 2 tablespoons lemon juice

Recipe

• 1 in dutch oven, melt butter over medium heat. fry onion, garlic, ginger, curry paste, salt and pepper, stirring often, until onion is tender, about 5 minutes. add tomato paste; cook, stirring until slightly darkened, about 1 minute.
• 2 add squash and potato; stir to coat with the curry mixture.
• 3 stir in broth, scraping bottom of pan to work up any brown bits.
• 4 bring to a boil, stirring occasionally. cover and simmer over low heat until vegetables are very tender, about 35 minutes.
• 5 with immersion blender, puree soup. or, let soup cool slightly and in batches, puree in stand blender. (make-ahead: let cool for 30 minutes; transfer to shallow containers. refrigerate until cold; cover. store in fridge for up to 3 days.).
• 6 add cream and lemon juice; heat through until steaming.
• 7 tip: serve with a swirl of sour cream or yogurt, a sprinkle of toasted slivered almonds or a sprinkle of finely diced sweet red pepper.