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