Spiced Butternut Squash Soup

I looked at several butternut squash soup recipes but they seemed unnecessarily complicated. This recipe is a combination of my favorite spices and Mom's standard recipe. It turned out easy, delicious, and perfect for this cold autumn weather. I love soup because it's so forgiving about what you want to add/subtract. Have fun tweaking the recipe to fit your tastes. This recipe made just enough for the two of us (granted, I probably had three servings ;). Add more squash and broth to fit your family size. Hope you like it as much as I do.

Ingredients
2.5 lb. butternut squash
2 c. chicken broth
1/2 onion, chopped
2 cloves garlic (more if desired)
3 Tbs. olive oil
1 1/2 tsp curry powder
1 tsp powdered nutmeg
1 tsp powdered ginger
1 1/2 cup milk (or heavy cream for creamier soup, although less healthy)

Directions

1. Preheat oven to 400 degrees. Cut open squash and de-seed it. Put in baking pan and cover with foil. Cook for 1 hour or until tender
2. In large satuee pan, heat oil and cook onion and garlic until tender.
3. In blender, add cooked squash (without skin), garlic and onions, spices, and chicken broth. Blend until smooth.
4. Return to sautee pan and heat. Add milk (or cream). If too thick, add more chicken broth.
5. Serve with toasted bread or crackers. Enjoy!