Roasted Butternut Squash Soup

Roasted Butternut Squash Soup

This roasted butternut squash soup is perfect for the new change in seasons. Butternut squash is a fall staple vegetable and makes for an amazing soup. Serve this soup for dinner and take leftovers for lunch the next day. 

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Ingredients

  • 3½ to 4 lbs butternut squash, peeled, seeded and cut into 1 inch pieces
  • 2 yellow onions, quartered
  • 2 tablespoons olive oil
  • Kosher salt and fresh ground black pepper
  • 2 tablespoon unsalted butter
  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger, minced
  • 6 cups chicken stock, or vegetable stock
  • ¼ teaspoon freshly ground black pepper
  • 1 teaspoon curry powder
  • Toasted pumpkin seeds (optional, for garnish)
  • Toasted croutons (optional, for garnish)

Directions

Want to see the entire recipe? Click here Published October 06, 2015.

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