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Ingredients

1. four yellow onions, chopped
2. 4 garlic cloves, minced
3. three large butternut squash
4. seasonings: salt, pepper, cumin, corriander, curry, herbs de povence, etc. to taste
5. vegetable or chicken broth - enough to cover (appx. 8 cups)

Kitchen Items

This recipe makes a lot of soup, so use a large stock pot. You'll also need a knife, cutting board, baking pan, and an immersion blender, food processor or blender.

Instructions

1. Preheat oven to 400°F. Line a baking pan with aluminum foil.
2. Cut squash in half crosswise where it starts to widen (where the round "bulb" meets the "neck"). .
3. Place both pieces of squash cut side down in prepared pan. Bake until bottom half of squash is just tender when pierced with a fork, about 20 to 25 minutes; remove bottom half from oven and set aside.
4. Bake top half of squash until just tender, about 15 minutes more. Remove from oven and cool.
5. Peel and seed cooled squash then cut into cubes.
6. Chop up onions and sautee with minced garlic cloves in olive oil over medium high heat until soft.
7. Add squash to onions.
8. Add seasonings to taste. My favorite is 1 tablespoon curry powder, 1 tsp. corriander, and 1 tsp. corriander with salt and pepper to taste. If you don't like curry powder, use 1 tablespoon herbs de provence instead.
9. Cover and sautee for 20 minutes over medium high heat.
10. Pour in enough broth to cover.
11. Heat up until boiling, and turn down the heat to simmer for 20 to 30 minutes.
12. Use an immersion hand blender to puree soup. Don't have one? Then transfer to a food processor or blender to puree.
13. Serve soup hot or cold.

About the author

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Anne-Marie Nichols is a 40-something WAHM, award winning blogger, freelance copywriter, and social media consultant. When she's not blogging, you can find her in the kitchen making soup and discovering new ways to cook up venison.

Website: http://www.thismamacooks.com