Curried Butternut Squash and Veggie Soup

Curried Butternut squash and Veggie soup

Lunch today (Thurs. Feb. 21), perfect for a snowy day-although the sun's out now!  Smells wonderful cooking and tastes so delicious!!  Pam

Curried Butternut Squash and Veggie Soup

1 tbsp olive oil
1 medium yellow onion, chopped
3-4 garlic cloves, minced

3 stalks celery, minced
1 tbsp ginger, minced
1 large butternut squash, peeled and cut in small cubes
3 medium carrots, peeled and chopped

3 small potatoes, peeled and chopped
1 tbsp curry powder
4 cups vegetable broth (or water) - I use water and vegetable cube
salt and pepper to taste

In a large pot heat oil over medium-high heat, add celery and onions and saute for 5 minutes, until  translucent. Add minced garlic and ginger and saute for another minute until fragrant. Add curry powder stirring together until onions are evenly coated. Stir in squash, potatoes  and carrots and once mixed, add vegetable broth. Bring to a boil then reduce heat to simmer for 20 minutes or until squash and carrots are tender.
Remove from heat and allow soup to cool.
Once cool, either:

 

blend in a food processor or blender until smooth, then reheat.

 

or use a immersion blender while still hot.  I like a little bit of chunks left in my soup, and this works perfectly!!  This is my favorite method!! ( Love my immersion blender, had it for 20 years or more, and still works great!)

 

After serving in bowl, I top with a few french onions or seasoned wonton strips.