Easiest Butternut Squash Soup

I'm sure just about everyone who enjoys soup, has made a version of Butternut Squash Soup before.  It's the quintessential Autumn soup.  This version is so easy, so healthy but gives you all the warmth and comfort you crave....it also has options.  Make it your own....own that soup.  Actually, as I'm typing I'm licking a glorious bowl of it clean...well, not actually licking it but I'd like to....I'm a lady.

Keep in mind that I'm using the measurements that work for the size of the squash.  If you have a bigger squash, bump up the ingredients a bit.  This is a forgiving soup and doesn't mind being tampered with.  Also, if you wonder why I roasted the squash, it's because it gives the squash a deeper flavour and saves me from having to peel and cube it. 

P.S. If you don't like Curry, omit it, the Garam Masala and Ginger and add some finely chopped Sage!  If you really want to live on the edge, toss in half a peeled and chopped apple while the onions are cooking. Like I said, you have options.

Easiest Butternut Squash Soup

Serves 3 (I used a small squash)

1 small Butternut Squash, roasted (halve the squash and place cut side down in a baking dish and roast for about 35-45 min in a 400F oven)
1 tsp Olive Oil
1/2 small sweet onion, finely chopped
1 clove garlic, minced
1 tbsp fresh ginger, minced
3/4 tsp curry powder (optional)
1/4 tsp garam masala (optional)
3 cups low sodium chicken or vegetable stock, or homemade
Salt and Pepper to taste
Greek Yogurt or Sour Cream (optional)
Pepitas aka Pumpkin Seeds (optional)

In a saucepan over medium heat, add the oil.  Toss in the onion, garlic and ginger.  Saute for a minute or so.  Add the Curry Powder and Garam Masala if using.  Cook for another minute.  Add the squash and chicken broth.  Simmer for 5 minutes.  Let the soup cool for 10 minutes off the heat.
Add the soup to either a blender* or food processor, carefully if it's still warm.  Blend until smooth.  Check for seasoning.  Garnish with Greek Yogurt or Sour Cream and Pepitas!
*Putting hot food or soup into a blender can cause scalding.  Make sure the soup has cooled down a bit.  Put the lid on, cover with a tea towel holding it on and pulse until it's blended.