Roasted Butternut Squash Soup
- 3 medium butternut squash
- ½ cup chopped shallots
- ¼ finely chopped fresh ginger
- ½ cup thinly slice ginger
- 1 quart chicken or vegetable stock
- 2 teaspoon curry powder
- 2 cups 2% milk
- Salt and pepper to taste
- ½ cup olive oil
- ½ cup Greek yogurt in a Ziploc bag
Cut butternut squash in half, remove seeds. Drizzle with olive oil and salt and pepper. Cook in a preheated 375 degree oven and bake for 1 hour. Remove from heat and let cool.
In a large pot add 2 tablespoons of olive oil. Sauté chopped ginger and shallots till onions get translucent then add curry powder. Take the cooled butternut squash and remove the meat and cook with onions and ginger for 2 minutes. Add stock and heavy cream and cook for 5 minutes at medium heat. Then with an Emerson blender or a regular blender, puree until smooth and put back on low heat for 10 minutes. Meanwhile in small pan fry the thinly sliced ginger and place to side for garnish. To serve, garnish with fried ginger and a spoonful of yogurt.