Jayme's Butternut Squash & Carrot Soup

Butternut Squash & Carrot Soup

1 butternut squash
3-4 handfuls of carrots (chopped)
1 yellow onion (chopped)
2-3 cloves of garlic (chopped)
1 tsp. curry powder
1/2 tsp. ginger powder
1 tsp. salt
1 tsp. pepper
3 14 oz. cans vegetable broth

1. Bake the squash- cut in half length wise, cover with foil, place in a pan with 1/2 inch water in the bottom of the pan, bake at 350 for an hour. Let it cool, peel, then cut into cubes. (I did this a few days before making the soup.)
2. In a large pot add chopped carrots, chopped onion, chopped garlic, and broth. Let simmer 20 minutes. Add squash, curry, ginger, salt, and pepper. Let simmer for 10 more minutes.
3. Carefully scoop the veggie/broth mixture into a blender and blend.
4. Serve warm with parmesan cheese on top.

*If you want the soup thinner use more broth. :)