Curried Ginger Butternut-leek Soup

By bdeedman

Ingredients

• 1 large butternut squash
• 2-3 med-large leeks
• 1 large yellow or spanish onion
• 2-3 T olive oil
• 1 32oz carton veggie broth
• 1 T curry
• 5 cubes candied ginger (or ~1/2 T grated ginger root) (newer addition to the recipe-is also very good without the ginger too but does add a little zing- or could try shake or two of red pepper flakes?)
• salt & pepper to taste

Preparation

Step 1

Cut butternut squash in 1/2 length-wise, coat cut sides with olive oil & roast cut side down in 400 degree oven until well cooked (dependent on size of squash but usually ~40-45minutes)
Let squash cool while you cut leeks & onion, then saute in large soup pot in 2-3Tbl olive oil.
Add curry when onion mixture almost soft & saute another few minutes then add veggie broth, heat to simmer.
Scoop out squash from skins & add to broth, simmer for 1/2 - 1 hr.
Add candied ginger (if using ginger root may want to add a little at a time while simmering above until get taste desired so doesn't get too spicy depending on strength of ginger root)
Puree in batches in blender (usually takes about 3-4 batches for all of soup) and transfer each batch to serving dish and remix together (or crock pot or another soup pot if want to keep it warm...).
Salt & Pepper to taste. (and may need to add water if too thick, dependent on size of squash)