Butternut Squash Soup Recipe

Soups are one of fall's best features, wouldn't you say? They are one of my favourite comfort foods. Squash being in abundance during the fall season, it just goes without saying that this soup is a winning recipe!

3 tbsp olive oil
2 lb. butternut squash, cut in half and seeded
4 cloves of garlic, unpeeled
Salt and pepper to taste
1 large onion OR 6 shallots, chopped
3 tbsp butter
1 to 2 tbsp ginger, finely chopped
2 tsp mild curry
4 c. chicken or vegetable broth

• Preheat oven to 375° F (190° C). 
• Line a baking sheet with foil or parchment paper. 
• Brush the squash and garlic with oil and season with salt and pepper. 
• Place squash halves, cut sides down, on the baking sheet and place the garlic under the squash halves. 
• Bake for 45 minutes in the centre of the oven, or until tender. 
• Cool for 10 minutes, then peel the squash and garlic. Set aside. 
• In a large pot over medium heat, melt the onion in the butter for 10 minutes, stirring regularly (melted onions are onions that have been slowly cooked until they completely breakdown and their flavor and character have been changed). 
• Add ginger and curry and cook for 1 minute. 
• Add the squash, garlic and broth. 
• Bring to a boil, then reduce heat and simmer, uncovered, for 10 minutes. 
• In a blender, food processor or with a hand blender, puree the soup. 
• Thin out the soup with milk, cream or additional broth, if needed.