Wednesday, February 15, 2012

Gingered & Curried Butternut and Potato Soup

Pam's at it again...and this time she created a butternut squash soup that sounds heavenly!  She served it up with a crusty Farm Bread from Zingermans!

8 cups butternut squash, peeled and cubed
6 teaspoons olive oil, divided
1 large chopped onion
2 tablespoons butter
2 tablespoons fresh minced ginger
3 teaspoons curry powder
1 teaspoon salt
1/2 teaspoon black pepper
3 large potatoes, peeled and cubed
7 cups chicken broth
1 entire bulb roasted garlic
1/2 pound bacon

Fry the bacon until very crispy, crumble and set aside
Preheat the oven to 450F

Cut the top off the bulb of garlic, drizzle with olive oil and wrap tightly in foil.
Place it on a baking sheet with the cubed squash.
With the squash on the baking sheet, drizzle with 4 teaspoons of olive oil and toss to coat well.  Roast for 30 minutes, stirring occasionally.  Test for tenderness; cook 5 to 10 minutes longer if necessary.  Set aside with the roasted garlic.

Put the remaining oil and butter in a soup pot.  Add the onion and saute for 5 minutes or until translucent.  Stir in the ginger, curry, salt and pepper.  Cook for 2 minutes.
Stir in the potatoes and saute for 2 more minutes. Stir in the broth and bring to a boil.  Reduce the heat and simmer covered for 10 to 15 minutes until the potatoes are tender.

Add the roasted squash, squeeze in the garlic and stir.  Puree in batches in a blender or with an immersion blender.  If it seems too thick add a little milk or more chicken broth.  To serve, ladle into bowls and garnish with bacon.  Don't forget the crusty bread!!