This was my first attempt at butternut squash soup, and I was pretty pleased with it!
Butternut Squash Soup
1 medium butternut squash, halved lengthwise and seeded
1 large sweet potato, peeled and rough-chopped
1 cup baby carrots
1 large onion, rough-chopped
1 stalk celery, peeled to remove the stringy bits
32 oz chicken broth
1 tsp cinnamon
1 tsp nutmeg
2 tsp curry powder
Cayenne pepper, to taste
Salt and pepper, to taste
1/2 cup half-and-half
Sour cream, shredded Parmesan, and bacon crumbles, for garnish
Roast the butternut squash in a 400 degree oven, uncovered, flesh side up, for 30-45 minutes, or until fork tender. You can also microwave the squash flesh side down on a plate with a few tsp of water for 6-7 minutes each half, to speed up the process. Let cool.
In a soup pot, place sweet potato, carrots, onion, and celery. Pour in chicken broth until veggies are covered. Simmer on medium heat until veggies are tender, approximately 20 minutes.
Scoop out the flesh from the squash and add to the pot, with the remainder of the chicken broth. Add spices and simmer 15 minutes.
Use an emulsion blender to puree the soup in the pot, or remove from saucepan and use a stand blender if necessary. Place soup back in the pot and add half and half. Season with more spices if needed.
Serve in bowls with a dollop of sour cream, bacon crumbles, and shredded Parmesan cheese. I served with a slice of garlic Parmesan cheese toast.