Curry Butternut Squash Soup

Total Time: 2 hrs Preparation Time: 1 hr 30 mins Cook Time: 30 mins

Ingredients

• Servings: 8
• 1 butternut squash
• 1 tablespoon olive oil
• 2 teaspoons sea salt
• 4 cups chicken stock
• 1 red onion, chopped
• 1 sweet red pepper, chopped
• 3 garlic cloves, minced
• 1/4 teaspoon fresh ginger, grated
• 6 tomatoes, skinned and pureed (or one 28oz can whole tomatoes pureed)
• 4 tablespoons butter
• 2 tablespoons flour
• 1/2 teaspoon curry powder (the hot kind)
• 1/4 cup brown sugar
• 1/2 teaspoon celery seed

Recipe

• 1 heat oven to 400°f.
• 2 cut squash in half and scoop out seeds. drizzle with olive oil and salt. roast till tender and a fork slips in easily, about an hour. this step can be done ahead of time.
• 3 scoop out squash flesh and puree in blender along with chicken stock.
• 4 place puree and tomatoes in soup pan, heat on medium heat.
• 5 in a separate pan, melt the butter and then add the flour till a paste forms.
• 6 add flour paste to soup liquid and beat with whisk till blended and thickens.
• 7 add in rest of ingredients and simmer on low for 30 minutes. you could let it simmer for longer to allow the flavors to fully blend. i let it go for about an hour.
• 8 serve with pepper as optional garnish.