Butternut Squash Curry Soup

• 1 large butternut squash
• 2 cups sliced yellow onion
• 3 tbs canola oil
• 1 tbs fresh ginger, minced
• 2 tsp garlic, minced
• 5 tsp coriander
• 1 tsp cumin
• 1/2 tsp fresh ground blk pepper
• 1/2 tsp red pepper
• 1/8 tsp cloves
• 1/8 tsp nutmeg
• 1 tbs poppy seeds
• 2 cups peeled and seeded chopped fresh tomatoes or canned
• 6 cups fresh turkey stock or canned low sodium chicken stock. Use vegetable stock for vegetarian.
• 1/2 cup milk
• salt to taste

1. Peel, core, and cut squash into 1 inch cubes
2. In a large thick-bottom pot, saute onion in oil until onions start to brown. Add ginger and garlic for about two minutes. Be sure not to let garlic burn. Add the remaining ingredients except milk and turn down heat to a simmer. Cook covered for about 45 minutes. Add milk. Puree soup in batches in a blender. Season with salt to taste. If using fresh stock, I add about 1 1/2 tsp salt. If I use canned stock I use less.

butternut squash, yellow onion, canola oil, ginger, garlic, coriander, cumin, pepper, red pepper, cloves, nutmeg, poppy seeds, tomatoes, fresh turkey stock, milk, salt

Taken from www.epicurious.com/recipes/member/views/butternut-squash-curry-soup-50106568 (may not work)