Curried Squash Soup

• 3 cups of peeled and cubed butternut squash or 3 cups acorn squash or 3 cups hubbard squash
• 1 14 cups reduced-sodium chicken broth
• 12 cup of chopped onion
• 12 cup water
• 12 teaspoon curry powder
• 14 teaspoon ground ginger
• 14 teaspoon salt
• 4 teaspoons of snipped fresh thyme or 12 teaspoon dried thyme, crushed
• light sour cream (optional)
• fresh thyme sprig (optional)

1. In a large sauce pan combine squash, chicken broth, onion, water, curry powder, ginger, salt, and dried thyme (if using).
2. Bring to a boil; reduce heat.
3. Simmer, covered, about ten minutes or until squash is tender.
4. Mash squash.
5. Stir in the snipped fresh thyme (if using).
6. If desired, garnish with sour cream and fresh thyme springs.

butternut squash, chicken broth, onion, water, curry powder, ground ginger, salt, thyme, light sour cream, thyme

Taken from www.food.com/recipe/curried-squash-soup-192720 (may not work)