Roasted Butternut Squash Soup

Had this rough idea in the brain for a long time and finally got around to trying it out.  Basically made it up as I went, aided by what I had on hand.  The end result was quite tasty and I would definitely make again.  Can be adapted for vegetarian by switching the broth.  When all was said and done, it was really pretty easy.  45 – 60 minutes to roast the squash and about 15 more minutes to finish it off.  Serves 4 first course.

• 1 medium 2-3 lb butternut squash
• 1/2 large onion finely chopped
• 1-2 stalks celery finely chopped
• 1 Tbs minced fresh ginger root
• olive oil
• 1 Qt  Chicken (or Vegetable broth)
• Curry
• Chinese Five spice
• Salt and Pepper
• 3 TBs cream or half and half to finish

Cut squash in half, remove seeds, coat lightly with olive oil and put on a foil covered pan.  Roast loosely covered with foil at 425 for 30 minutes.  Remove cover and roast another 15 – 30 minutes until fork tender.

Meanwhile…  finely chop vegetables and sauté in heavy bottom soup pot on medium low heat in olive oil until translucent and tender, about 10 to 15 minutes.  Add about 3/4 of the broth and bring to a simmer for another 15 minutes or so while squash is cooking.

Remove squash from oven when done, let cool a little for easier handling, and scoop out flesh from skin.  Add roasted squash flesh to simmering broth.

With stick blender, puree soup until smooth.  Add some of the remaining broth if necessary to get desired consistency.  Season with Curry (1-2 tsp to taste), Chinese Five spice (1/4 tsp + to taste), salt and pepper.  Let sit for 5 – 10 minutes on low heat until flavors meld, then finish with the cream and serve immediately.