Butternut Squash Soup

     We still had several butternut squash from our garden that we hadn't used yet, and with  the little nip that was in the air today, I decided it would be a great time to make a very large batch of soup. We had enough squash for me to more than triple the recipe, so I'll end up freezing quite a bit and it will last us through the winter. This is a nutritious and flavorful vegetarian dish with a rich color that makes it a great choice to serve this time of year.

Butternut Squash Soup

2 Tbsp oil
1 large onion, chopped
1 Tbsp of finely chopped fresh ginger or 1 tsp dried ground ginger  
2 tsp curry powder
1 carton (30.4 oz) vegetable broth
1 large butternut squash(approximately 3lb), peeled, seeded, and cut into 2 inch cubes
1 tsp salt

In a 3 quart saucepan heat the oil and cook the onion, stirring occasionally till tender.
Add the ginger and curry and cook for 1 minute, stirring occasionally
Stir in the squash, salt and vegetable broth.
Reduce heat and simmer uncovered, stirring occasionally for 25 minutes.
In a blender or food processor, process the hot soup in small batches, blending on low speed until smooth.

Enjoy!