I love this recipe. It's from a book and I didn't copy the title so I can't give it proper credit. I don't follow it exactly so I've put what I actually do in parenthesis.
I don't think this will taste like the stuff from a cafeteria or box, but it's super good.
Curried butternut squash soup
1/4 c olive oil
1 c diced shallots (I use onions)
3 cloves garlic, chopped
1/4 c minced ginger (I use some ginger, I don't think that much)
4 bay leaves
1/2 t crushed red pepper
2 1/2 lbs butternut squash, peeled and cut into chunks
1 t sale
1 t curry powder
2 c chicken stock
1 inch chunk palm sugar (I use a spoon of brown sugar)
1 15oz can coconut milk
Heat oil, add shallots, garlic and ginger. After 4-5 minutes add bay leaves and crushed red pepper. Simmer 1-2 mins. Add squash,, salt and curry powder. Cook 10 minutes. Add stock, bring to boil. Lower heat and simmer for 30 minutes stirring and mashing squash every 5 minutes. Add palm sugar and coconut milk.
Also - I've used butternut squash in the following recipe even though it calls for sweet potatoes.
Sweet potato soup
4 c chicken broth
1 large onion, chopped
2 stalks celery, chopped
3 med sweet potatoes, peeled and chopped.
Cook until done, blend. Add a splash of maple syrup, 1/4 t nutmeg, milk, salt and pepper.
I hope you like these recipes.
Remove bay leaves, blend to creamy texture.