Gingered Butternut Squash Soup

• 4 pounds butternut squash, peeled and cubed (about 8 cups)
• 6 teaspoons olive oil, divided
• 1 large onion, chopped
• 2 tablespoons butter
• 1 tablespoon minced fresh gingerroot
• 2-1/2 teaspoons curry powder
• 3/4 teaspoon salt
• 1/4 teaspoon pepper
• 3 large potatoes, peeled and cubed
• 6 cups chicken broth
• 1-1/2 cups milk
• Sour cream, optional

1. Place squash in a greased 15x10x1-in. baking pan. Drizzle with 4-1/2 teaspoons oil; toss to coat. Bake, uncovered, at 450u0b0 for 30 minutes, stirring every 15 minutes. Bake 5-10 minutes longer or until tender. Set aside.
2. In a soup kettle, saute onion in butter and remaining oil for 5 minutes or until tender. Stir in the ginger, curry, salt and pepper; cook for 2 minutes. Stir in potatoes; cook 2 minutes longer. Stir in broth. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender. Cool slightly.
3. Stir in reserved squash. In a blender, puree soup in batches until smooth. Return to the pan. Stir in milk; heat through. Garnish with sour cream if desired.

butternut squash, olive oil, onion, butter, fresh gingerroot, curry powder, salt, pepper, potatoes, chicken broth, milk, sour cream

Taken from www.tasteofhome.com/recipes/gingered-butternut-squash-soup/ (may not work)