Ingredients
4 pounds butternut squash, peeled and cubed (about 8 cups)6 teaspoons olive oil, divided1 large onion, chopped2 tablespoons butter1 tablespoon minced fresh gingerroot2-1/2 teaspoons curry powder3/4 teaspoon salt1/4 teaspoon pepper3 large potatoes, peeled and cubed6 cups chicken broth1-1/2 cups milkSour cream, optional
Preparation
Place squash in a greased 15x10x1-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 smooth. Return to the pan. Stir in milk; heat through. Garnish with sour cream if desired.
