by theUngourmet
1 tbsp olive oil
1 clove minced garlic
1 tsp minced fresh ginger
2 15 oz cans chicken or vegetable broth
*3 cups roasted butternut squash puree
1 15 oz can coconut milk
2 tsp sweet curry
pinch of nutmeg
salt and pepper to taste
In an 8 qt stock pot over medium heat, saute the garlic and ginger in the olive oil for about 30 seconds. Stir in the broth. Add the remaining ingredients. Bring just to a boil, stirring. Reduce heat to medium low, cover and allow soup to simmer for 20 minutes, stirring occasionally. Serve immediately.
*To roast butternut squash: Carefully cut squash in 1/2 and remove seeds. Drizzle squash with a little olive oil if desired. Place into a 375-400 degree oven for about 40 minutes or until tender. Scoop squash out of skin and place into a food processor to puree, adding a small amount of water if needed.
